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Apple Cider Cheesecake Cookies Recipe

Apple Cider Cheesecake Cookies Recipe
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★★★★★

5.1 from 20 reviews

Apple Cider Cheesecake Cookies combine the warm, spicy flavors of apple cider and fall spices with a creamy cheesecake center inside a soft, buttery cookie. These treats are perfect for the autumn season, offering a delightful balance of sweet, tangy, and spice in every bite. With a luscious apple cider reduction and a rich cheesecake filling baked right into the cookie, these treats are a comforting and elegant dessert for any occasion.

Ingredients

Scale

Apple Cider Reduction

  • 2 cups (480 ml) apple cider

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Apple Cider Cookies Dough

  • 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 (from above)

Spiced Sugar Topping

  • 1/4 cup (50 g) granulated white sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch ground allspice
  • 1–2 tbsp (14–28 g) salted butter, melted

Instructions

  1. Make the Apple Cider Reduction: Add 2 cups apple cider to a medium saucepan and bring to a simmer over medium-low heat. Let it simmer until reduced to 2 tablespoons (about 25-38 minutes, potentially longer depending on stovetop). Stir frequently near the end to prevent over-reducing. The final reduction should be very thick and sticky. Let it cool completely; it will harden but will blend well into the cookie dough mixture.
  2. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. Using an electric mixer on medium-high speed, whip the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until fluffy and sugar is dissolved (about 2 minutes). Scoop into 16 portions, each about 2 teaspoons, onto the parchment-lined sheet and freeze until very firm.
  3. Preheat the Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream softened unsalted butter, light brown sugar, and 1/4 cup granulated sugar until fluffy, about 2 minutes.
  6. Add Wet Ingredients: Mix in egg yolks, 2 teaspoons vanilla extract, and 2 tablespoons cooled apple cider reduction on medium speed until pale, fluffy, and mostly incorporated (3–5 minutes). Use a spoon or rubber spatula to help incorporate the sticky cider reduction as needed. Small chunks of reduction are fine.
  7. Combine Dough: Add the dry ingredients to the butter mixture and mix on low speed just until combined. Cover the dough with plastic wrap and chill in the refrigerator for 15-20 minutes to firm up.
  8. Assemble Cookies: Using a 1 1/2 tablespoon cookie scoop, portion the dough into 16 balls. Slightly flatten each dough ball, place a frozen cheesecake portion in the center, then completely enclose the cheesecake with the dough and re-roll into a smooth ball. Keep the cheesecake balls frozen until assembly.
  9. Bake Cookies: Place cookie dough balls on prepared baking sheets, 6 per sheet, and bake for 11-12 minutes (11 minutes 30 seconds recommended) until set but soft. When removing from the oven, use a large round cookie cutter to gently shape cookies into perfect circles while still warm.
  10. Cool Cookies: Let cookies cool for 15 minutes on the baking sheet; then transfer to a wire rack to cool completely.
  11. Prepare and Apply Spiced Sugar Topping: In a small bowl, mix 1/4 cup granulated sugar, ground cinnamon, nutmeg, and allspice. Once cookies are cool, brush tops lightly with melted salted butter and sprinkle with the spiced sugar mixture. Optionally, gently roll cookie edges in the spiced sugar, being careful not to break these delicate soft cookies.
  12. Serve and Enjoy: Serve the cookies once the spiced sugar is applied. They are best enjoyed fresh but can be stored in an airtight container for several days.

Notes

  • Watch the apple cider reduction closely near the end—it can go from perfect to burnt quickly.
  • The apple cider reduction is sticky and hard when cooled, so take care to mix it well into the butter mixture to avoid lumps.
  • Keep cheesecake filling balls frozen until ready to assemble for easier handling.
  • Chilling the cookie dough before assembly makes the dough easier to work with and helps cookies hold their shape.
  • Shaping cookies while warm with a cookie cutter ensures a neat, uniform round shape.
  • Handle cookies gently when applying spiced sugar topping to avoid breakage.
  • These cookies contain dairy and eggs; they are not vegan or dairy-free.

Nutrition

Keywords: apple cider, cheesecake cookies, fall cookies, autumn dessert, spiced cookies, cream cheese cookies

Find it online: https://cookwithlea.com/apple-cider-cheesecake-cookies-recipe/