If you’re anything like me, fall is basically a reason to bake, right? And nothing screams autumn quite like Apple Cider Cheesecake Cookies—soft, chewy, full of warm spices, and oozing with creamy cheesecake in every bite. Honestly, these cookies taste like an apple cider donut decided to crash your cookie jar.
I’m not exaggerating: the first time I made these, I may have eaten three in a row straight from the sheet pan… and I blame it entirely on the fall flavor desserts vibes. The combination of sticky reduced apple cider, sweet cheesecake filling, and a touch of cinnamon-spiced sugar is pure magic. Perfectly chewy, delightfully spiced, and insanely addictive, these treats are a must for anyone who loves autumn themed treats or wants to wow their friends and family with a seasonal favorite.
Why You’ll Fall in Love With These Cookies
Chewy, not cakey: The secret is reducing the apple cider until it’s thick and sticky. This concentrates the flavor and keeps the cookies soft and chewy instead of puffy. FYI, this step takes some patience, but it’s worth every minute.
Cheesecake center: Oh. My. God. The creamy cheesecake filling makes these cookies unforgettable. If you’ve ever wanted an Apple Cider Cheesecake Recipe With Cream Cheese, this is it.
Fall spices done right: Cinnamon, nutmeg, and allspice hit just the right notes. Combined with the spiced sugar topping, every bite tastes like crisp autumn air and pumpkin patch vibes.
Apple cider flavor explosion: By reducing the cider, you get the concentrated warmth and sweetness of apple cider in every bite—this isn’t just a subtle hint; it’s a flavor punch. If you’ve been hunting for the best apple cider recipe in cookie form, congratulations, you found it.
Ingredients You’ll Need
Here’s the lineup that makes these cookies so magical:
- Unsalted Butter – softened to room temp for creamy cookies.
- Light Brown Sugar – helps keep the cookies chewy and rich.
- Granulated Sugar – balances sweetness, also used for the spiced sugar topping.
- Egg Yolks – room temperature gives the dough structure and richness.
- Vanilla Extract – a sweet, aromatic boost.
- Fresh Apple Cider – reduced to a super thick syrup to pack in flavor. Do not substitute apple juice.
- All-Purpose Flour – just enough to hold everything together without making the cookies dry.
- Ground Spices – cinnamon, nutmeg, and allspice for that quintessential fall taste.
- Baking Soda & Baking Powder – help the cookies rise slightly while keeping them chewy.
- Salt – brings out all the flavors.
- Cream Cheese – sweetened and whipped for the luscious cheesecake centers.
Step-by-Step Instructions
Step 1: Reduce the Apple Cider
Pour your cider into a medium saucepan and simmer over medium-low heat. Let it reduce down to about 2 tablespoons (roughly half a 1/4 cup measure). This is the key to chewy cookies with concentrated flavor. Watch closely at the end—the cider will bubble furiously once it’s thick. Once done, let it cool; it will be sticky and solidify a bit, but don’t worry—that’s exactly what we want.
Step 2: Prep the Cheesecake Filling
Beat cream cheese, sugar, and a touch of vanilla until fluffy. Scoop into 16 small balls and freeze until firm. This keeps the filling intact when baking.
Step 3: Mix Dry Ingredients
Whisk together flour, baking soda, baking powder, salt, and your warm spices. Set aside.
Step 4: Cream Butter & Sugar
Beat softened butter with brown and white sugar until fluffy. This takes about 2 minutes with a mixer.
Step 5: Incorporate Wet Ingredients
Add egg yolks, vanilla, and the cooled apple cider reduction. Beat until smooth. Scrape down the sides and mix in any sticky cider chunks—they’ll melt into the dough while baking.
Step 6: Combine Wet & Dry Ingredients
Fold in the dry mixture just until combined. Overmixing will make your cookies tough.
Step 7: Chill Dough
Cover dough and chill for 15–20 minutes. This makes it easier to work with and prevents spreading in the oven.
Step 8: Assemble Cookies
Flatten a portion of dough, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll into a smooth ball, making sure the cheesecake is fully enclosed.
Step 9: Bake
Place on a parchment-lined baking sheet and bake 6 cookies at a time for best results. Bake until edges are set but centers remain soft. Cool 15 minutes on the sheet before transferring to a wire rack.
Step 10: Butter & Spice Finish
Brush tops with melted butter and sprinkle generously with spiced sugar. Optional: roll the sides carefully in sugar for a full coating. This mimics the classic apple cider donut experience!
Tips for Perfect Apple Cider Cheesecake Cookies
- Measure your flour correctly – scoop-and-level is a no-no; spoon and level or use a scale.
- Freeze the cheesecake balls – this prevents them from leaking and ensures a perfect center.
- Cool completely before eating – let the cheesecake firm up; it’ll taste amazing and not runny.
- Shape cookies post-bake – use a large round cookie cutter or gently smoosh edges to keep them uniform.
Variations to Try
- Add chopped nuts like pecans or walnuts for crunch.
- Swap cream cheese filling for Nutella or caramel for a twist.
- Drizzle with a simple caramel or maple glaze instead of butter and spiced sugar.
Serving & Storage
- Serve with a cup of cider, coffee, or hot chocolate for a fall festive food moment.
- Store in an airtight container for up to 3 days at room temp or in the fridge.
- Freeze unbaked dough or baked cookies for up to 2 weeks for a quick treat anytime.
FAQs
Do I really need to reduce the cider?
Yes! Without reduction, the cookies will be too wet and cakey. Plus, you lose that concentrated fall flavor dessert punch.
Can I skip the cheesecake?
Absolutely. You’ll still have delicious apple cider cookies, just reduce bake time slightly.
Can I use apple juice?
Nope. Apple cider is a must for the authentic flavor.
These Apple Cider Cheesecake Cookies aren’t just cookies—they’re a fall flavor dessert experience. Soft, spiced, sweet, and stuffed with cheesecake, they’ll become your go-to autumn themed treats. Perfect for cookies fall parties, potlucks, or cozy evenings by the fireplace, they’ll have everyone asking for seconds (or thirds).
If you try this recipe, don’t forget to freeze some dough for quick Apple Cider Cheesecake Recipe Easy snacks later. Trust me—your future self will thank you. 🍁
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Apple Cider Cheesecake Cookies | Best Fall Cookie Recipes & Autumn Themed Treats
- Prep Time: 2 hours 30 minutes
- Cook Time: 11 minutes
- Total Time: 2 hours 41 minutes
- Yield: 16 cookies
- Category: Dessert
Description
These Apple Cider Cheesecake Cookies are chewy, spiced, and filled with a dreamy cheesecake center. Brushed with butter and dusted in spiced sugar, they are the ultimate fall treat for apple cider lovers!
Ingredients
For the Apple Cider Reduction
- 2 cups (480 ml) apple cider
For the Cheesecake Filling
- 6 oz (170 g) cold cream cheese
- 3 tbsp (38 g) granulated sugar
- 1/2 tsp vanilla extract
For the Cookie 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 sugar
- 2 egg yolks, room temperature
- 2 tsp vanilla extract
- 2 tbsp (30 ml) reduced apple cider from above
For the Spiced Sugar Topping
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of allspice
- 1–2 tbsp (14–28 g) melted salted butter
Instructions
- Make the Apple Cider Reduction
- Pour the cider into a medium saucepan and bring to a gentle simmer over medium-low heat. Reduce until only about 2 tablespoons remain, stirring occasionally to prevent scorching. This may take 25–38 minutes depending on your stove. Keep a close eye in the final minutes, as it will bubble vigorously. Once reduced, allow it to cool completely—it will be thick and sticky. This concentrated cider packs all the flavor into your cookies.
- Prepare the Cheesecake Filling
- In a small bowl, beat the cream cheese with sugar and vanilla until smooth and fluffy, about 2 minutes with a hand or stand mixer. Divide into 16 small portions (roughly 2 tsp each) and place on a parchment-lined baking sheet. Freeze until firm before using.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt. Set aside.
- Make the Cookie Dough
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolks, vanilla, and cooled apple cider reduction, mixing on medium speed until well combined. Scrape down the sides as needed to ensure the sticky cider is fully incorporated.
- Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring on low just until incorporated. Avoid overmixing to keep cookies tender. Cover the bowl with plastic wrap and chill in the fridge for 15–20 minutes—it makes shaping the cookies much easier.
- Assemble the Cookies
- Divide the dough into 16 equal portions. Flatten each portion slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll into smooth balls, ensuring the cheesecake is fully enclosed. Keep the cheesecake balls frozen until ready to bake.
- Bake
- Place cookies on a parchment-lined baking sheet, six at a time. Bake at 350°F (175°C) for 11–12 minutes. Immediately after removing from the oven, gently run a round cookie cutter around the edges to shape them perfectly. Allow cookies to cool for 15 minutes on the baking sheet before transferring to a wire rack.
- Add Spiced Sugar Topping
- Combine sugar, cinnamon, nutmeg, and allspice in a small bowl. Brush cooled cookies with melted butter, then sprinkle spiced sugar over the tops. You can also gently roll the edges in the sugar for full coverage, taking care not to break the soft cookies. Serve and enjoy!
Notes
Tips for Perfect Cookies
- Apple cider reduction is key: don’t skip it or your cookies will be too wet and cakey.
- Freeze cheesecake balls: this prevents the filling from leaking during baking.
- Chill dough: makes it easier to shape and prevents spreading.
- Shape cookies post-bake: using a cookie cutter ensures uniform, bakery-style rounds.
Storage
- Store cookies in an airtight container at room temperature or in the fridge for up to 3 days. Freeze baked or unbaked cookies for up to 2 weeks for a quick seasonal treat.