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Apple Pie Cheesecake Cookies

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Apple Pie Cheesecake Cookies combine the creamy richness of cheesecake with the comforting flavors of apple pie, all wrapped in a soft, cookie form. These treats are perfect for holidays or any time you crave a sweet, spiced indulgence.

Ingredients

Scale

For the Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract

For the Apple Pie Filling:

  • 2 medium apples, peeled and diced
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (optional, for thickening)

For the Topping:

  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp cinnamon

Instructions

  1. Prepare the Cheesecake Filling:
    • Beat cream cheese, sugar, and vanilla extract until smooth.
    • Scoop small dollops onto a lined baking sheet and freeze for 1 hour.
  2. Make the Apple Pie Filling:
    • In a saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat until apples soften.
    • (Optional) Add cornstarch if a thicker consistency is desired. Cool completely.
  3. Make the Cookie Dough:
    • Cream together butter, granulated sugar, and brown sugar until light and fluffy.
    • Add eggs one at a time, mixing well after each addition. Stir in vanilla.
    • In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture until combined.
  4. Prepare the Topping:
    • Mix oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
  5. Assemble the Cookies:
    • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Scoop cookie dough and flatten slightly. Add a frozen cheesecake dollop and a spoonful of cooled apple pie filling. Cover with another piece of dough and seal edges.
    • Sprinkle the oat topping over each cookie.
  6. Bake:
    • Bake cookies for 14–16 minutes or until golden brown. Let cool on a wire rack.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze unbaked cookie dough balls for easy baking later.

Find it online: https://recipe.newsvks.com/apple-pie-cheesecake-cookies/