Apple Pie Cheesecake Cookies are a melt-in-your-mouth combo of apple pie, cheesecake, and a cookie. These homemade cookies are destined to be a crowd-pleaser. If you like the mix of apple pie and a cheesecake, check my Apple Pie Cheesecake recipe or Apple Crisp Cheesecake Pie, too.
Apple Pie Cheesecake Cookies
Apple Pie Cheesecake Cookies are sure to be a fall delight. To open the fall baking season, I’ve already made an Apple Pie Cheesecake. And today I decided that Apple Cheesecake Cookies needed to happen.
These delicious cookies are thumbprint cookies filled with homemade apple pie filling. However, thumbprint cookies are always so delicious, and these are no exception.
The cookie dough is like a sweet cheesecake mixture, just rolled into small balls coated in cookie crumbs, and baked.
Most of the cheesecake cookies you can find online are coated with graham cracker crumbs. But since I wanted to fill them with apple pie filling, I chose to roll them into crispy, spice cookie crumbs. I used Lotus Biscoff cookies. These crispy and spiced crumbs perfectly complement the soft cheesecake cookie texture and apple pie filling.
These cream cheese cookies are filled with apple pie filling. It’s the perfect way to top these delicious cookies. You can try other pie fillings, but when fall baking season starts, apples and spices are staples.
These cookies taste good warm, but they also taste delicious when chilled. That makes them a perfect make-ahead recipe.
The cheesecake cookies recipe is so easy, and most of the ingredients are pantry staples. Very quickly and easily you’ll get the taste of cheesecake in just one cookie bite.
You can use apples from the canned apple pie filling, but you can make a homemade.
How to Make Homemade Apple Pie Filling
For the apple pie filling, I like to use Gala, Honeycrisp, or Granny Smith apples. Peel and diced apples into small pieces.
To make the filling, in a saucepan combine apples, brown sugar, lemon juice, spices, and corn starch. Stir to combine and cook over medium heat for 5-10 minutes until the apples are slightly softened. Add 1 Tablespoon of water at the time as needed. Set aside to cool. And your filling is ready.
How to Make the Cream Cheese Cookies
These cookies require chilling because the dough is really soft and sticky, so plan ahead when baking.
First, beat softened cream cheese and butter with vanilla and sugar. Butter and cream cheese need to be room temperature, but not too warm or too soft.
Next, add an egg and beat to combine. Finally mixing at low speed, add the mixture of all-purpose flour, salt, and baking powder. Mix to combine, then cover the mixture and place in the fridge for 1 hour. I made them a day ahead and chill the dough overnight.
When ready to bake preheat the oven to 350 F. Line baking sheets with parchment paper. If you have Silpat liners I suggest you use them, because these cookies will spread while baking, and the silicone mat prevents them from spreading too much and flatten completely.
Roll the dough in 1 ¼ inch ball, then roll the ball generously in Biscoff cookie crumbs and arrange on baking sheet leaving at least 2 inches space apart. Press the center of each ball with a tablespoon or the handle of a rolling pin. Add apple pie filling in the dent and gently press the apples to stick to the cookie. Bake until golden brown around the edges, 15 to 18 minutes. Cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Drizzle with caramel sauce before serving.
Check for more Apple cookies:
Apple Pie Cookies – sticky and chewy, bite-sized caramel apple pies.
Apple Snickerdoodles are the fall version of classic, soft and chewy snickerdoodle cookies.
Apple Pie Cheesecake Cookies are a melt-in-your-mouth combo of apple pie, cheesecake, and a cookie. These homemade cookies are destined to be a crowd-pleaser.
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 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
- about ¾ cup Lotus Biscoff (Speculoos) cookie crumbs
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)
- 1/3 cup caramel sauce-for serving
Apple Pie Filling:
- In a saucepan combine chopped apples, brown sugar, lemon juice, spices, and corn starch. Stir to combine and cook over medium heat for 5-10 minutes until the apples are slightly softened. Add 1 Tablespoon of water at the time if needed. Set aside to cool.
- Stir together flour, baking powder, and salt, set aside.
- In another bowl with an electric mixer, beat cream cheese, butter, vanilla, and sugar until smooth and creamy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 1 hour. ( you can keep it in the fridge for up to 2 days)
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat liners. Place Biscoff cookie crumbs in a shallow dish.
- Roll the dough into 1 ¼ -inch balls, then roll the balls in cookie crumbs and arrange balls 2 inches apart on prepared baking sheets.
- Using a tablespoon measure, make an indentation in the center of each ball. Place about 2 teaspoons of apple pie filling in the indent. Bake until golden brown around the edges, 15 to 18 minutes. Cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely.
- Drizzle with caramel sauce before serving.