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apple cider cheesecake cookies

apple cider cheesecake cookies
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These apple cider cheesecake cookies are chewy, spiced fall treats filled with a sweet cream cheese center and finished with a buttery spiced sugar coating. They combine the warm flavors of apple cider donuts with the creamy richness of cheesecake in cookie form.

Ingredients

  • 2 cups fresh apple cider

  • 6 oz cold cream cheese

  • 3 tbsp granulated white sugar (for filling)

  • 1/2 tsp vanilla extract (for filling)

  • 3/4 cup unsalted butter, softened

  • 3/4 cup packed light brown sugar

  • 1/4 cup granulated white sugar (for dough)

  • 2 egg yolks, room temperature

  • 2 tsp vanilla extract (for dough)

  • 1 3/4 cups all-purpose flour

  • 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

  • 2 tbsp reduced apple cider

  • 1/4 cup granulated white sugar (for topping)

  • 1/4 tsp ground cinnamon (for topping)

  • 1/8 tsp ground nutmeg (for topping)

  • Pinch of ground allspice (for topping)

  • 1–2 tbsp melted salted butter

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Instructions

  1. Pour 2 cups of apple cider into a medium saucepan and simmer over medium-low heat until reduced to 2 tbsp, about 38 minutes. Let cool completely.
  2. In a small bowl, mix 6 oz cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract until fluffy, about 2 minutes. Scoop into 16 balls (2 tsp each) and freeze until firm.
  3. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream softened butter, brown sugar, and white sugar on high speed until fluffy, about 2 minutes.
  5. Add egg yolks, vanilla extract, and cooled cider reduction to the butter mixture. Mix on medium speed for 3–5 minutes until incorporated.
  6. Add dry ingredients to wet and mix on low until just combined. Chill dough for 20 minutes.
  7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  8. Scoop dough into 16 portions using a 1½ tbsp scoop. Flatten each piece, insert a frozen cheesecake ball, then roll to seal.
  9. Place cookies on baking sheets and bake 6 at a time for 12 minutes. Let cool 15 minutes on tray, then transfer to a wire rack.
  10. Mix topping sugar, cinnamon, nutmeg, and allspice. Brush cookies with melted butter and sprinkle or roll in spiced sugar before serving.

Notes

  • Ensure cider reduces to a thick, sticky consistency for the best flavor.
  • Cheesecake balls must be frozen solid to avoid leaking during baking.
  • Use a round cookie cutter to reshape warm cookies for a perfect look.
  • Store in an airtight container at room temp or fridge for up to 3 days.
  • Freeze unbaked dough with filling for up to 1 month.

Find it online: https://www.cookwithbenchi.com/apple-cider-cheesecake-cookies/