Apple Cider Cheesecake Cookies: Tangy Fall Treat (Print Version)

Warm up with Apple Cider Cheesecake Cookies! Tangy cider, creamy cheesecake swirl, and soft cookie make a delightful autumn bite. My kitchen's favorite!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cookie Base

01 - 1/2 cup (113g) unsalted butter, softened
02 - 1/2 cup (100g) granulated sugar
03 - 1/4 cup (50g) light brown sugar, packed
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1 1/2 cups (180g) all-purpose flour
07 - 1 tsp baking soda
08 - 1 1/2 tsp ground cinnamon
09 - 1/2 tsp ground nutmeg

→ Apple Cider Reduction

10 - 1 1/2 cups (360ml) apple cider

→ Cheesecake Swirl

11 - 4 oz (113g) cream cheese, softened
12 - 1/4 cup (30g) powdered sugar
13 - 1 tbsp apple cider reduction (from above)

→ Finishing Touch (Optional)

14 - 1 tbsp granulated sugar
15 - 1/2 tsp ground cinnamon (for cinnamon sugar)

# Instructions:

01 - Grab a small saucepan and pour in your apple cider. Bring it to a gentle simmer over medium heat, then reduce the heat to low. Let it bubble away, slowly, for about 20-30 minutes, until it’s thickened into a syrupy reduction. You’ll know it’s ready when it coats the back of a spoon. This step fills your kitchen with the most incredible sweet apple scent, it’s honestly my favorite part! Just keep an eye on it so it doesn't burn, I've scorched a batch or two in my day.
02 - In a big mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This takes a few minutes, so let your mixer do its thing. Then, beat in the egg and vanilla extract until everything is well combined. The mixture should look smooth and creamy, almost like a cloud. I sometimes get a little too eager and add the egg too soon, resulting in a slightly curdled look, but it always comes together eventually!
03 - In a separate bowl, whisk together your flour, baking soda, cinnamon, and nutmeg. Once that’s all mixed, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix! Overmixing is the enemy of tender cookies. A few streaks of flour are totally fine; we're just getting acquainted here. This is where I always try to resist tasting the raw dough, but, you know, sometimes a little bit slips through!
04 - Now for the good stuff! In a small bowl, beat the softened cream cheese with the powdered sugar until it’s super smooth and creamy. Then, gently fold in a tablespoon of your cooled apple cider reduction. You want it to be thick enough to swirl, but still spreadable. If it’s too runny, add a tiny bit more powdered sugar. I once added too much reduction and ended up with a very thin, sad swirl. Oops!
05 - Scoop your cookie dough onto a parchment-lined baking sheet. I use a cookie scoop to keep them roughly the same size. Then, here’s the fun part: make a small indentation in the center of each cookie dough ball with your thumb or the back of a spoon. Fill that little well with about half a teaspoon of the cheesecake mixture. You can get fancy with a piping bag, but honestly, a small spoon works just as well for that rustic charm. Don’t stress if it's not perfect; the beauty is in the imperfection!
06 - Pop those beauties into a preheated oven at 375°F (190°C) for about 10-12 minutes, or until the edges are lightly golden and the cheesecake filling is set. They might look a little puffy when they come out, but they'll settle. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The smell of warm cinnamon and apple cider will fill your whole house, it’s truly delightful. These Apple Cider Cheesecake Cookies are best when the cheesecake has fully set, so resist the urge to eat them all immediately!

# Notes:

01 - Don't overmix the cookie dough, it gets tough and loses its tender crumb.
02 - Keep them chilled after baking; they taste better cold and the cheesecake sets nicely.
03 - I've tried half-and-half for cream cheese in a pinch, but full-fat cream cheese is truly best.
04 - A sprinkle of cinnamon sugar on top just before serving adds an extra sparkle.

# Equipment Needed:

01 - Mixing bowls
02 - whisk
03 - electric mixer
04 - saucepan
05 - measuring cups and spoons
06 - cookie scoop
07 - baking sheets
08 - parchment paper
09 - wire rack.

# Nutrition (Per Serving):

Calories: 180
Total Fat: 9g
Total Carbohydrate: 22g
Protein: 2g

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