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Melany

Soft Apple Cider Cookies with a Cheesecake Filling – Must-Try Recipe

These Soft Apple Cider Cookies with a Cheesecake Filling are the perfect fall treat that combines the warmth of apple cider, comforting spices, and a creamy cheesecake center. Imagine biting into a soft, spiced cookie and finding a smooth, tangy cheesecake surprise inside. These cookies are a delightful indulgence for any occasion—whether for a cozy family night, a holiday party, or just to enjoy the flavors of fall. Get ready for a taste sensation that will leave everyone asking for the recipe!
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 16 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Apple Cider Reduction:
  • 2 cups apple cider 480 ml
For the Cheesecake Filling:
  • 6 oz cream cheese 170 g, cold
  • 3 tbsp granulated sugar 38 g
  • ½ tsp vanilla extract
For the Apple Cider Cookies:
  • 1 ¾ cups all-purpose flour 218 g
  • 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 unsalted butter 168 g, softened
  • ¾ cup light brown sugar 165 g, packed
  • ¼ cup granulated sugar 50 g
  • 2 egg yolks room temperature
  • 2 tsp vanilla extract
  • 2 tbsp apple cider reduction 30 ml
For the Spiced Sugar:
  • ¼ cup granulated sugar 50 g
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • Pinch of ground allspice
  • 1 –2 tbsp salted butter 14–28 g, melted

Method
 

Make the Apple Cider Reduction:
  1. Pour 2 cups of apple cider into a medium saucepan and bring to a simmer over medium-low heat.
  2. Let the cider reduce to a thick, syrupy consistency (about 25–38 minutes), stirring frequently during the last 5 minutes to avoid burning.
  3. Once reduced to 2 tbsp, set it aside to cool.
Prepare the Cheesecake Filling:
  1. Line a small baking sheet with parchment paper.
  2. In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and fluffy.
  3. Scoop the filling into 16 portions (about 2 tsp each) and freeze until firm.
Mix the Cookie Dough:
  1. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  3. Add egg yolks, vanilla extract, and the cooled apple cider reduction. Mix until well incorporated.
  4. Gradually mix in the dry ingredients on low speed.
  5. Cover the dough with plastic wrap and chill in the fridge for 15–20 minutes.
Assemble the Cookies:
  1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. Scoop the chilled dough into 16 portions using a 1½ tbsp scoop.
  3. Flatten each dough ball slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll the dough into a smooth ball.
Bake the Cookies:
  1. Place the dough balls on the baking sheets, spacing them about 2 inches apart.
  2. Bake 6 cookies at a time for 11–12 minutes.
  3. After baking, gently scoot the cookies into a perfect circle using a round cookie cutter.
  4. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack.
Finish with Spiced Sugar:
  1. In a small bowl, mix the granulated sugar, cinnamon, nutmeg, and allspice.
  2. Brush the tops of the cooled cookies with melted butter.
  3. Sprinkle or gently roll the cookies in the spiced sugar for a festive, flavorful finish.

Notes

  • Freeze the Cheesecake Filling: Freezing the cheesecake balls before assembly helps keep the filling intact during baking.
  • Apple Cider Reduction: Don’t rush the reduction process—it enhances the apple flavor and adds depth to the cookies.
  • Chill the Dough: Chilling the dough makes it easier to handle and helps the cookies hold their shape during baking.
  • Storage: Store baked cookies in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving.

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