Can I make these Apple Cider Cheesecake Cookies ahead of time?

Yes! These cookies freeze beautifully. You can prepare the dough and freeze the cheesecake filling in advance. Once ready to bake, simply assemble the cookies and bake as directed. For storage, keep them in an airtight container for up to three days or freeze for up to two weeks.

Can I substitute apple juice for apple cider in this recipe?

It’s best to use apple cider rather than apple juice. Apple cider has a deeper, richer flavor that is essential to achieving the right taste and texture in these cookies. If you use apple juice, the flavor won’t be as strong, and the texture might not be as chewy.

How do I prevent the cheesecake filling from leaking during baking?

To ensure the cheesecake filling stays inside the cookie, freeze the cheesecake portions before adding them to the dough. This helps keep the filling intact while the cookies bake, preventing any leaks and ensuring a perfectly stuffed cookie.

Apple Cider Cheesecake Cookies – Perfect Fall Dessert

Name: Apple Cider Cheesecake Cookies
Prep time: 2 h 30 min
Cook time: 11 min
Total time: 3 h 1 min
Cuisine: American
Ingredients: 2 cups (480 ml) Apple Cider; 6 oz (170 g) Cream Cheese, cold; 3 tbsp (38 g) Granulated White Sugar; 1/2 tsp Vanilla Extract; 1 3/4 cups (218 g) All-Purpose Flour, spooned and leveled; 2 1/2 tsp Ground Cinnamon; 1/2 tsp Ground Nutmeg; 1/4 tsp Ground Allspice; 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 3/4 cup (168 g) Unsalted Butter, softened; 3/4 cup (165 g) Light Brown Sugar, packed; 1/4 cup (50 g) Granulated White Sugar; 2 Egg Yolks, at room temperature; 2 tsp Vanilla Extract; 2 tbsp (30 ml) Apple Cider Reduction; 1/4 cup (50 g) Granulated White Sugar (for spiced sugar); 1/4 tsp Ground Cinnamon (for spiced sugar); 1/8 tsp Ground Nutmeg (for spiced sugar); Pinch Ground Allspice (for spiced sugar); 1-2 tbsp (14-28 g) Salted Butter, melted (for spiced sugar)

Description

Apple Cider Cheesecake Cookies combine the best of fall flavors with a creamy twist. These chewy apple cider cookies, stuffed with a sweet cheesecake filling and topped with spiced sugar, are the ultimate treat for any autumn occasion. Perfect for the fall season, they provide a delightful balance of warm spices and tangy sweetness.

Ingredients

Scale

2 cups (480 ml) Apple Cider
6 oz (170 g) Cream Cheese, cold
3 tbsp (38 g) Granulated White Sugar
1/2 tsp Vanilla Extract
1 3/4 cups (218 g) All-Purpose Flour, spooned and leveled
2 1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup (168 g) Unsalted Butter, softened
3/4 cup (165 g) Light Brown Sugar, packed
1/4 cup (50 g) Granulated White Sugar
2 Egg Yolks, at room temperature
2 tsp Vanilla Extract
2 tbsp (30 ml) Apple Cider Reduction
1/4 cup (50 g) Granulated White Sugar (for spiced sugar)
1/4 tsp Ground Cinnamon (for spiced sugar)
1/8 tsp Ground Nutmeg (for spiced sugar)
Pinch Ground Allspice (for spiced sugar)
1-2 tbsp (14-28 g) Salted Butter, melted (for spiced sugar)

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Instructions

Add the apple cider to a medium saucepan and bring to a simmer over medium-low heat. Let it reduce until you have 2 tbsp (30 ml) of thick apple cider reduction, which may take 25-38 minutes. Allow it to cool.
In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and fluffy. Scoop into 16, 2 tsp portions and freeze until firm.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until fluffy, about 2 minutes.
Add the egg yolks, vanilla, and cooled apple cider reduction to the butter mixture and mix until pale and fluffy, about 3-5 minutes. Scrape in any remaining cider reduction and mix well.
Add the dry ingredients to the wet ingredients and combine until just incorporated.
Cover the dough with plastic wrap and chill for 15-20 minutes.
Scoop dough into 16 portions, flatten slightly, and place a frozen cheesecake ball in the center. Seal the dough around the cheesecake and roll back into a ball.
Place the dough balls on a baking sheet and bake at 350°F (175°C) for 11-12 minutes. Cool on the baking sheet for 15 minutes before transferring to a wire rack.
In a small bowl, combine sugar, cinnamon, nutmeg, and allspice. Brush the cooled cookies with melted butter and sprinkle with the spiced sugar mixture.

Notes

Make sure the apple cider is reduced to a thick consistency for the best flavor and texture.
Freeze the cheesecake filling before adding it to the cookies to prevent leaks during baking.
Allow the cookies to cool completely to ensure the cheesecake filling sets properly.
For a perfectly round shape, gently scoot a large round cookie cutter around the cookies while still hot from the oven.

Prep Time: 2 hours 30 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 22g
Sodium: 100mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg