Name: Apple Cider Cheesecake Cookies
Prep time: 2 h 30 min
Cook time: 11 min
Total time: 3 h 1 min
Cuisine: American
Ingredients: For the Apple Cider Reduction: 2 cups (480 ml) apple cider; For the Cheesecake Filling: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; ½ tsp vanilla; For the Apple Cider Cookies: 1 ¾ cups (218 g) all‑purpose flour, spooned and leveled; 2 ½ tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground allspice; ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup (168 g) unsalted butter, softened; ¾ cup (165 g) light brown sugar, packed; ¼ cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 2 tsp vanilla; 2 tbsp (30 ml) apple cider reduction from above; For the Spiced Sugar: ¼ cup (50 g) granulated white sugar; ¼ tsp ground cinnamon; ⅛ tsp ground nutmeg; pinch ground allspice; 1‑2 tbsp (14‑28 g) salted butter, melted

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Super chewy apple cider cookies stuffed with creamy cheesecake filling, brushed with melted butter and sprinkled with spiced sugar — these cookies are everything I want in a fall dessert. They’re warm, rich, a little tangy, and full of cozy spices that make my kitchen smell incredible while baking. Apple Cider Cheesecake Cookies

Why You’ll Love This Recipe

I love how this recipe brings together the best parts of fall — apple cider, warm spices, and creamy textures. Each cookie has a surprise center of tangy cheesecake wrapped in a buttery, chewy apple cider cookie. They’re finished with a spiced sugar topping that gives them a little crunch and extra flavor. Whether I’m baking for a cozy weekend at home or a fall gathering, these cookies are a hit every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Apple Cider Reduction:

2 cups (480 ml) apple cider

For the Cheesecake Filling:

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
½ tsp vanilla

For the Apple Cider Cookies:

1 ¾ cups (218 g) all‑purpose flour, spooned and leveled
2 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) light brown sugar, packed
¼ cup (50 g) granulated white sugar
2 egg yolks, at room temperature
2 tsp vanilla
2 tbsp (30 ml) apple cider reduction

For the Spiced Sugar:

¼ cup (50 g) granulated white sugar
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
pinch ground allspice
1‑2 tbsp (14‑28 g) salted butter, melted

Directions

I start by adding the apple cider to a saucepan and simmering it over medium-low heat until it reduces to about 2 tablespoons (this takes 25–38 minutes). I let it cool before using.
For the cheesecake filling, I beat the cold cream cheese, sugar, and vanilla until fluffy (about 2 minutes). Then I portion it into sixteen 2-teaspoon balls and freeze them until solid.
I preheat the oven to 350°F (≈175°C) and line my baking sheets. In a bowl, I whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
In another bowl, I cream the softened butter, brown sugar, and white sugar until light and fluffy (about 2 minutes). Then I mix in the egg yolks, vanilla, and the cooled apple cider reduction until everything is pale and smooth.
I slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined. I chill the dough in the fridge for 15–20 minutes.
Once chilled, I scoop the dough into 16 portions (about 1½ tablespoons each). I flatten each slightly, place a frozen cheesecake ball in the center, and wrap the dough around to fully enclose the filling, then roll into balls.
I bake 6 cookies at a time for about 11–12 minutes. Right after baking, I use a round cookie cutter to shape the soft cookies, then let them cool on the sheet for 15 minutes before transferring to a wire rack.
For the finishing touch, I mix the spiced sugar. Once the cookies are completely cool, I brush the tops with melted butter and sprinkle the sugar mixture on top. Sometimes I even roll the sides in sugar for extra flair.

Servings and Timing

This recipe makes 16 generously sized cookies.

Prep Time: 2 hours 30 minutes
Cook Time: 11 minutes
Total Time: 3 hours 1 minute

Variations

Cinnamon Roll Twist: I like swapping the cheesecake filling with a cinnamon cream cheese blend for a cinnamon roll vibe.
Caramel Center: Instead of cheesecake, I sometimes freeze dollops of caramel and use those as the center for a gooey surprise.
Mini Version: Halving the dough portions and using smaller cheesecake centers lets me make bite-sized cookies — perfect for a party platter.
Spice Level: I occasionally increase the spices for a stronger flavor or use apple pie spice as a shortcut.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days. To enjoy them warm, I reheat a cookie in the microwave for about 10–12 seconds. For longer storage, I freeze them in a single layer, then transfer to a bag — they stay good for up to 2 months. I let them thaw at room temp before serving or warm slightly in the microwave.

FAQs

What’s the purpose of reducing the apple cider?

Reducing the cider concentrates its flavor and removes excess moisture, which helps keep the cookies chewy rather than cakey.

Can I make the cheesecake filling ahead of time?

Yes, I often prepare and freeze the cheesecake balls a day or two in advance so they’re ready to go when I make the dough.

Do I need to chill the cookie dough?

Absolutely. Chilling helps firm the dough, making it easier to handle and helping the cookies keep their shape during baking.

How do I know when the cookies are done?

I bake them just until the edges are set and the tops no longer look wet — about 11–12 minutes. They continue to cook slightly as they cool on the tray.

Can I skip the spiced sugar topping?

Yes, but I find it adds an extra layer of flavor and texture that makes these cookies really special.

Conclusion

These apple cider cheesecake cookies are my go-to fall treat — warm, spiced, soft on the inside, and beautifully chewy with a creamy surprise center. They’re a little more work than a standard cookie, but the result is so worth it. Whether for a special gathering or just because I want something cozy, they never disappoint.