Apple Pie Cheesecake Cookies with Caramel Drizzle Recipe
These Apple Pie Cheesecake Cookies are a delightful fusion of creamy cheesecake goodness and traditional apple pie flavors. Soft, rich cream cheese cookie dough is rolled in crunchy Lotus Biscoff crumbs, filled with a spiced apple pie filling, and baked to golden perfection. Finished with a drizzle of caramel sauce, these cookies are perfect for fall gatherings or any sweet craving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 40 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- about ¾ cup Lotus Biscoff (Speculoos) cookie crumbs
Cheesecake Cookie Dough
- 8 oz. cream cheese, room temperature
- ½ cup + 2 Tablespoons unsalted butter, room temperature
- ¾ cup sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
Apple Pie Filling
- 2 medium apples, peeled and diced in small pieces
- 1 Tablespoon lemon juice
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 tablespoon corn starch
- 2 Tablespoons water (or more if needed)
For Serving
- 1/3 cup caramel sauce
Instructions
- Make the Apple Pie Filling: Combine the diced apples, light brown sugar, lemon juice, cinnamon, nutmeg, cloves, and corn starch in a medium saucepan. Stir well and cook over medium heat for 5 to 10 minutes until the apples soften slightly. Add water one tablespoon at a time if the mixture seems too thick or is sticking. Remove from heat and set aside to cool completely.
- Prepare the Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Make Cheesecake Cookie Dough: Using an electric mixer, beat the cream cheese, unsalted butter, vanilla extract, and sugar together until smooth and creamy, about 2 minutes. Add the egg and mix until fully incorporated. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined. Avoid overmixing. Cover the dough and refrigerate until firm, at least 1 hour, or up to 2 days.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners. Pour the Lotus Biscoff cookie crumbs into a shallow dish for rolling the cookie dough balls.
- Shape the Cookies: Roll the chilled dough into 1 ¼-inch balls. Roll each ball in the cookie crumbs ensuring they are coated evenly. Place the coated dough balls 2 inches apart on the prepared baking sheets.
- Fill the Cookies: Using a tablespoon measure or your thumb, create an indentation in the center of each dough ball. Spoon about 2 teaspoons of the cooled apple pie filling into each indentation carefully.
- Bake the Cookies: Bake in the preheated oven for 15 to 18 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes.
- Cool Completely: Transfer the cookies to a wire rack and cool completely to set the structure and enhance flavor.
- Serve: Drizzle caramel sauce over the cooled cookies just before serving for an extra touch of sweetness and decadence.
Notes
- For best results, ensure all room temperature ingredients are truly at room temperature to allow for proper mixing and texture.
- The apple pie filling can be made a day ahead and refrigerated to save time.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
- You can substitute Lotus Biscoff crumbs with graham cracker crumbs or crushed digestive biscuits if unavailable.
- If the cookie dough becomes too soft while shaping, chill it a bit longer to prevent spreading during baking.
