The Best Apple Cheesecake Cookies

Apple Cheesecake Cookies – Cinnamon-spiced cookie dough with cream cheese and homemade apple pie filling.

With fall literally right around the corner, I think that it is time I used my cherry cheesecake cookies, and turn it into these Apple Cheesecake Cookies. This recipe uses all the fall spices and is easily made! They make about 10 large cookies! You can use canned or homemade apple pie filling.

For more fall inspired recipes, try these ones out below!

• The Best Fall Inspired Apple Crumb Cookies
• The Greatest Pumpkin Snickerdoodle Cake
• The Greatest Powder Sugar Apple Cider Donut Cake

Why you should make Apple Cheesecake Cookies

Let me convince you why you should bake these without convincing you.  Although they are pretty easy to make, I took the time to give you a detailed list! 

• Apple and cheesecake: this takes out the work of make a whole cheesecake, but gives you the flavor of one! 
• Perfect for fall: while it might not be fall yet, these cookies are absolutely perfect for any fall get together 
• Come together perfectly: these cookies may involve several steps, but the taste totally worth it, especially as the season starts changing! 
• Adaptable:  If you don’t want to make apple filling, you can save yourself that step and just buy some! 

Grocery list! 

I have added a few key ingredients to make this, and to grab the full list of ingredients, just scroll on down to the recipe card below! 

• Apples: I mix it and like to use granny’s Smith and pink lady! They different flavors help build the flavor profile
• Cream Cheese: You have to use full fat! This is essential for stabilizing the center!
• Flour (All-Purpose and Cake Flour): Creates the dough base, with all-purpose flour providing chewiness and cake flour adding tenderness. You can sub cake flour for all purpose if you don’t have any!
• Butter:  You want your butter slightly cold and cubed! 
• Cinnamon: I use ground cinnamon!
• Eggs: Because the butter is sightly cold, these don’t have to room temperature! You can throw them in there cold or room temp! 
• Sugar (Granulated and Light Brown): Sweetens the cookie dough and fillings, offering balanced sweetness and aiding in browning. 

Steps for making these apple cheesecake cookies 

Follow this helpful steps to make these cookies, and for the FULL instructions, the recipe card is below at the bottom of the page! I use my kitchen aid which I got from here. 

Apple Filling:

• Combine diced apples, lemon juice, sugar, cinnamon, and a pinch of salt for a flavorful mixture.
• Heat mixture until apples slightly soften; thicken using cornstarch slurry.
• Refrigerate until completely cooled and store in an airtight container.

Cream Cheese Filling: 

• Beat cream cheese until smooth and creamy; add granulated sugar for richness.
• Mix in half of egg yolk and set aside or use a piping bag

Cookie Dough:

• Whisk flours, baking powder, salt, cornstarch, and cinnamon to prevent chunks of flour and ensure the dough mixes evenly. 
• Cream slightly cold butter and sugars until fluffy for a buttery base.
• Incorporate whole egg, egg yolk, and vanilla for a rich flavor.
• Add dry ingredients, mix gently to avoid overmixing; form into smooth dough balls.
• Create wells, pipe cream cheese filling in half, and spoon apple filling in the other half for a perfect blend of flavors.
• Refrigerate dough for 1-2 hours or overnight.
• Preheat oven to 375°F (190°C) for proper baking.
• Line cookie sheets, place dough balls, and bake 13-15 minutes until lightly golden.
• Let cookies cool on sheets before transferring to a wire rack to cool completely.

Expert baking tips:

Next, when making these cookies, I have complied a list of what you need to succeed to make these cookies 

• You need a stand size mixer. These cookies will not work by making them by hand. We use the creaming method which really incorporates air into the cookie dough which stablizes the cookie and prevents them from going flat 
• I have it in the instructions that you need to chill your dough, please do that! This will help keep the butter chill and prevent the cookies from spreading 
• Ensure the cornstarch slurry is smooth before adding it to the apple mixture.
• Make sure cream cheese is at room temperature for a smooth filling.
• Avoid overmixing the cream cheese filling to maintain its texture.
• Measure flours accurately to prevent dense cookies.
• Use a large cookie cutter and gently go around the edges of the cookie to get a perfect circle shape. This is the cookie cutter I use. 

Tools you will need to make this Apple Cheesecake Cookies

For the apple filling, you will need a medium size cooking pot, my favorite you can find here. 

• Mixing Bowls that will never let you down! For preparing various components of the recipe and mixing ingredients.
• My favorite Pot: To cook the apple filling and thicken it.
• Baking Sheets: To place and bake the cookie dough.
• Electric Hand Mixer or Stand Mixer: For creaming ingredients and mixing the dough. This is the one I have been eyeing 
• Measuring Cups and Spoons: For accurate measurement of ingredients, ensuring the right proportions.

FAQ 

Can I use store-bought apple pie filling instead of making my own?

Absolutely, using canned apple pie filling can save time. Adjust sweetness if needed.

Why is it important to use slightly cold butter?

Cold butter helps create the desired cookie texture by preventing excessive spreading during baking.

How can I prevent overbaking the cookies?

Keep a close eye on them in the last few minutes of baking to ensure they’re golden but not overly browned.

Why is it recommended to use both all-purpose and cake flour?

The combination of flours contributes to the desired texture of the cookies—chewiness from all-purpose and tenderness from cake flour.

Storing and freezing 

Due to the cream cheese and egg content, these apple cheesecake cookies should be stored in an airtight container in the refrigerator to maintain their freshness. They can be kept in the fridge for up to 3-4 days. If you plan to store them for a longer period, it’s recommended to freeze the cookies and thaw them as needed.

Freezing – Apple Cheesecake Cookies

To freeze apple cheesecake cookies, let them cool, then arrange on a baking sheet, freeze until firm, and transfer to an airtight container or freezer-friendly bag with parchment paper between layers. Label and date, store in the freezer for up to 2-3 months, and thaw at room temperature before enjoying.

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Recipe

Apple Cheesecake Cookies

Molly Murphy

Cinnamon-spiced cookie dough with cream cheese and homemade apple pie filling.

5 from 22 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

Apple Filling:

• 3 large apples peeled and diced into pea-sized pieces (I used granny smith)
• 1 tablespoon lemon juice
• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• Pinch of salt about ⅛ teaspoon
• 2 tablespoons cornstarch
• ¼ cup cold water

Cream Cheese Filling:

• 4 ounces cream cheese room temperature
• ⅓ cup granulated sugar
• ½ egg yolk

Cookie Dough:

• 1 cup unsalted butter, slightly cold, cubed
• ¾ cup light brown sugar packed
• ⅓ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 ¼ cups all-purpose flour
• 1 ¼ cups cake flour
• 1 teaspoon cornstarch
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 2 teaspoons ground cinnamon

Instructions

 

Apple Filling:

• In a bowl, combine diced apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt. Toss until evenly coated.
• Place the apple mixture in a medium to a large pot over medium-high heat. Slowly bring it to a boil, stirring occasionally.
• In a separate bowl, create a slurry by mixing cornstarch with cold water. Set it aside.
• As the apples release liquid and begin to soften, add the slurry to the mixture while stirring constantly. The mixture should thicken within about 30 seconds. If needed, prepare a bit more slurry to reach the desired thickness.
• Once thickened, remove the apple mixture from heat and transfer it to a container. Place it in the fridge to cool completely. The filling can be stored in an airtight container in the fridge for up to 1 week.

Cream Cheese Filling:

• In a medium-sized bowl, use an electric hand mixer to cream the room-temperature cream cheese until smooth and creamy, about 2 minutes.
• Scrape down the sides of the bowl and add granulated sugar. Continue to cream for 1 more minute.
• Add half of a beaten egg yolk and cream for an additional 30 seconds. Place in a piping bag and let it sit in the fridge while you make the cookie dough

Cookie Dough:

• In a medium-sized mixing bowl, whisk together all-purpose flour, cake flour, baking powder, salt, cornstarch, and ground cinnamon.
• In a stand mixer fitted with a paddle attachment, cream slightly cold butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 4 minutes.
• Add the whole egg and mix on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl, then add the half egg yolk and vanilla. Mix for an additional 30 seconds.
• On the lowest speed, add the dry ingredients to the wet ingredients just until no streaks of flour remain. Avoid overmixing.
• Divide the dough into 10 equal balls (about 4 ounces each if you have a kitchen scale). Roll each ball in your palms to form a smooth ball.
• Press the back of a spoon into the center of each cookie to create a shallow well. Pipe the cream cheese filling into one half of the well and spoon the apple filling into the other half.
• Chill the dough balls in the fridge for 1-2 hours or overnight.
• Preheat the oven to 375°F (190°C). Line two cookie sheets with parchment paper.
• Place 4 cookie dough balls on each prepared cookie sheet, spacing them apart.
• Bake for 13-15 minutes or until the cookies are lightly golden around the edges.
• Allow the cookies to cool slightly on the cookie sheets before transferring them to a wire rack to cool completely.

Keyword apple crumb, apple cookie, brown butter

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