Apple pie cheesecake cookies are a delightful fusion of two classic desserts. These soft, buttery cookies are filled with creamy cheesecake and a spiced apple pie topping, making them a perfect treat for fall gatherings, holiday parties, or simply indulging your sweet tooth.
Why You’ll Love This Recipe
- Combines the warm flavors of apple pie with creamy cheesecake in a handheld treat.
- Perfectly spiced, buttery cookies with a soft and chewy texture.
- A great dessert option for parties or as a unique addition to your holiday cookie tray.
- Easy to make with simple ingredients and a little assembly.
- Beautiful presentation that’s sure to impress your guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Base
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
Cheesecake Filling
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
Apple Pie Topping
- Apples (peeled, cored, and diced)
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Nutmeg
- Cornstarch
- Lemon juice
Optional Garnish
- Caramel drizzle
- Powdered sugar for dusting
Directions
Prepare the Apple Pie Topping
- Cook the Apples: In a saucepan over medium heat, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until the apples soften, about 5–7 minutes.
- Thicken the Mixture: Mix cornstarch with a tablespoon of water to create a slurry. Add it to the apples and stir until the mixture thickens. Remove from heat and let cool.
Make the Cheesecake Filling
- Mix the Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill in the refrigerator until ready to use.
Make the Cookie Dough
- Cream the Butter and Sugars: In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and mix until a dough forms.
Assemble the Cookies
- Shape the Dough: Scoop tablespoons of dough and roll them into balls. Flatten slightly and create a small well in the center using your thumb or the back of a spoon.
- Fill the Cookies: Spoon a small dollop of cheesecake filling into the well, then top with a spoonful of the apple pie mixture.
Bake the Cookies
- Bake: Preheat your oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are golden.
- Cool and Garnish: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle with caramel or dust with powdered sugar if desired.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Variations
- Crumble Topping: Add a buttery streusel topping for extra texture.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
- Pumpkin Spice: Add pumpkin spice to the apple topping for a seasonal twist.
- Berry Filling: Replace apples with diced pears, peaches, or mixed berries for a fruity variation.
- Nutty Add-Ons: Sprinkle chopped pecans or walnuts over the apple topping.
Storage/Reheating
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unbaked, assembled cookies on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
- Reheating: Warm in a 300°F (150°C) oven for 5 minutes to enjoy freshly baked warmth.
FAQs
Can I use store-bought apple pie filling?
Yes, you can save time by using store-bought filling, though homemade offers a fresher flavor.
How do I prevent the cookies from spreading too much?
Chill the cookie dough for 30 minutes before assembling and baking.
Can I make the cheesecake filling ahead of time?
Yes, prepare and store the filling in the refrigerator for up to 2 days.
What kind of apples work best?
Granny Smith, Honeycrisp, or Fuji apples are ideal for their balance of sweetness and tartness.
How do I prevent soggy cookies?
Ensure the apple topping is not overly wet and bake the cookies until the edges are golden.
Can I use other spices in the apple topping?
Absolutely! Try cardamom, allspice, or cloves for added warmth.
Can I double the recipe?
Yes, simply double all the ingredients and bake in batches.
Are these cookies suitable for gifting?
Yes! Their festive appearance and delicious flavor make them a thoughtful homemade gift.
Can I make these cookies without the cheesecake filling?
You can, but the creamy filling adds a delightful richness to the cookies.
How do I achieve clean edges on the cookies?
Use a small cookie scoop for even portions and shape the dough carefully before baking.
Conclusion
Apple pie cheesecake cookies are a heavenly blend of two beloved desserts, offering the best of both worlds in each bite. With their warm spices, creamy filling, and buttery base, these cookies are a must-try for any occasion. Bake a batch today and enjoy the comforting flavors of apple pie and cheesecake in a portable, delicious treat!
PrintApple Pie Cheesecake Cookies
These Apple Pie Cheesecake Cookies are a delightful fusion of two classic desserts. With a buttery cookie base, creamy cheesecake filling, and a spiced apple topping, they’re perfect for fall or any time you’re craving a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Base:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Apple Pie Topping:
- 1 medium apple (peeled, cored, and diced)
- 1 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
Instructions
Prepare the Cookie Base:
- Cream Butter and Sugars:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients:
- Mix in the egg and vanilla extract until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape the Cookies:
- Scoop 1 1/2-tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small well in the center of each cookie.
Prepare the Cheesecake Filling:
- Mix the Filling:
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill the Cookies:
- Spoon or pipe about 1 teaspoon of the cheesecake mixture into the well of each cookie.
Prepare the Apple Pie Topping:
- Cook the Apples:
- In a small skillet, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples are softened. Remove from heat and let cool slightly.
- Top the Cookies:
- Spoon a small amount of the apple mixture over the cheesecake filling on each cookie.
Bake the Cookies:
- Bake:
- Bake the cookies for 12-15 minutes, or until the edges are golden and the centers are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container in the refrigerator for up to 3 days.
- Use Granny Smith or Honeycrisp apples for the best balance of tart and sweet.
- For a finishing touch, drizzle the cooled cookies with caramel sauce or dust with powdered sugar.