Apple Pie Cheesecake Cookies

Apple Pie Cheesecake Cookies are a mouthwatering combination of creamy cheesecake, warm spiced apple pie filling, and soft, buttery cookies. Rolled in crunchy Lotus Biscoff crumbs and topped with a drizzle of caramel sauce, these cookies offer a unique twist on classic flavors that will delight any dessert lover. Perfect for fall gatherings, holiday treats, or any time you want an impressive homemade dessert, these cookies are sure to become a family favorite.

Ingredients

For the Cookies:

• 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 extract
• About ¾ cup Lotus Biscoff (Speculoos) cookie crumbs

For the Apple Pie Filling:

• 2 medium apples, peeled and diced into small pieces
• 1 tablespoon lemon juice
• ¼ cup light brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 tablespoon cornstarch
• 2 tablespoons water (add more if needed)

For Serving:

• ⅓ cup caramel sauce

Instructions

Apple Pie Filling:

• Combine diced apples, brown sugar, lemon juice, cinnamon, nutmeg, cloves, and cornstarch in a saucepan.
• Stir well and cook over medium heat for 5 to 10 minutes until apples soften slightly.
• Add water one tablespoon at a time if needed to help thicken the mixture.
• Set aside to cool completely.

Cookie Dough:

• In a bowl, whisk together flour, baking powder, and salt; set aside.
• In a separate large bowl, use an electric mixer to beat cream cheese, butter, vanilla, and sugar 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 until just combined.
• Cover and refrigerate the dough for at least 1 hour or up to 2 days until firm.

Assembling and Baking:

• Preheat oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone liners.
• Place Lotus Biscoff cookie crumbs in a shallow dish.
• Roll dough into 1 ¼-inch balls.
• Roll each ball in the cookie crumbs to coat evenly.
• Place balls 2 inches apart on prepared baking sheets.
• Use a tablespoon or your thumb to make an indentation in the center of each ball.
• Fill each indentation with about 2 teaspoons of the cooled apple pie filling.
• Bake for 15 to 18 minutes, or until cookies are golden brown around the edges.
• Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
• Drizzle with caramel sauce before serving.

Serving and Storage Tips

Serving Tips

• Serve Apple Pie Cheesecake Cookies slightly warm or at room temperature to enjoy the full creaminess of the cheesecake dough and the tender apple filling.
• Drizzle extra caramel sauce on top or serve alongside vanilla ice cream for an indulgent dessert experience.
• These cookies pair wonderfully with a hot cup of coffee, tea, or a glass of cold milk.

Storage Tips

• Store cooled cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, keep the cookies refrigerated for up to 5 days to maintain freshness.
• You can also freeze the baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.
• If desired, warm frozen or refrigerated cookies briefly in the microwave or oven to restore softness.

Variations

1. Pumpkin Spice Apple Pie Cheesecake Cookies
   Add ½ cup canned pumpkin puree and 1 teaspoon pumpkin pie spice to the apple pie filling. This variation gives a rich, autumnal twist perfect for fall and holiday seasons. The pumpkin adds moisture and warmth, enhancing the classic apple flavor.
2. Pecan Apple Pie Cheesecake Cookies
   Mix ½ cup chopped toasted pecans into the cookie dough or sprinkle them on top of each cookie before baking. The pecans add a delightful crunch and nutty flavor that complements the creamy cheesecake and spiced apple filling.
3. Salted Caramel Apple Pie Cheesecake Cookies
   Instead of just drizzling caramel sauce, swirl 2 tablespoons of salted caramel into the cookie dough before chilling. Finish with a sprinkle of flaky sea salt on top after baking for a perfect sweet and salty balance.
4. Cranberry Apple Pie Cheesecake Cookies
   Add ¼ cup dried cranberries to the apple pie filling for a tart burst of flavor that contrasts beautifully with the sweet, creamy cookie dough. This version adds color and a festive touch, great for winter holidays.
5. Gluten-Free Apple Pie Cheesecake Cookies
   Substitute the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Ensure the blend contains xanthan gum for the best texture. This makes the cookies suitable for gluten-sensitive guests without compromising flavor.
6. Maple Cinnamon Apple Pie Cheesecake Cookies
   Replace the vanilla extract with 1 ½ teaspoons pure maple syrup in the dough and add an extra ½ teaspoon cinnamon to the apple filling. The maple flavor pairs wonderfully with apple and spices for a cozy, sweet treat.

FAQs

1. Can I make the cookie dough ahead of time?
   Yes, you can refrigerate the dough for up to 2 days before baking. Just keep it covered tightly to prevent drying out.
2. Can I use store-bought apple pie filling instead of making my own?
   Yes, you can substitute with good-quality store-bought apple pie filling to save time, but homemade filling offers fresher flavor and better texture.
3. What can I substitute for Lotus Biscoff cookie crumbs?
   You can use graham cracker crumbs, crushed digestive biscuits, or even crushed gingersnap cookies for a similar crunchy coating.
4. Can these cookies be frozen?
   Yes, baked cookies freeze well for up to 2 months. Thaw them at room temperature and warm slightly before serving for the best taste.
5. How do I prevent the cookie dough from sticking when rolling?
   Chilling the dough until firm helps a lot. You can also lightly flour your hands and the rolling surface if needed.
6. Can I make these cookies dairy-free?
   To make them dairy-free, substitute cream cheese and butter with plant-based alternatives like vegan cream cheese and margarine.
7. What type of apples work best for the filling?
   Firm, tart apples like Granny Smith or Honeycrisp hold up well and balance the sweetness of the filling.
8. How do I store leftover cookies?
   Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
9. Can I double the recipe?
   Yes, this recipe doubles easily. Just make sure you have enough baking sheets and adjust baking time slightly if needed.
10. What’s the best way to serve these cookies?
    They are best served slightly warm or at room temperature with an optional drizzle of caramel sauce or a scoop of vanilla ice cream.

These Apple Pie Cheesecake Cookies are a delicious and unique dessert that combines the best of apple pie, cheesecake, and cookies into one irresistible treat. With a tender cream cheese dough, spiced apple filling, and crunchy Biscoff coating, every bite is full of flavor and texture. Perfect for sharing at holiday parties or enjoying with a cup of coffee, these cookies are guaranteed to impress and satisfy any sweet tooth. Give this recipe a try and enjoy a new twist on classic favorites!

Print