Cheesecake-Stuffed Caramel Apple Cookies are the perfect combination of soft, spiced apple cookies with a creamy cheesecake center and a drizzle of rich caramel. These indulgent cookies bring together all the best fall flavors in a delicious handheld treat. Perfect for holidays, parties, or when you’re craving a cozy dessert!
Why You’ll Love This Recipe
- Chewy, Soft, & Gooey – Every bite is filled with warm spices and creamy cheesecake.
- Caramel & Apple Flavor – A perfect balance of tart apples and sweet caramel.
- Fun Surprise Center – The cheesecake filling makes these extra special.
- Great for Fall & Holidays – A unique twist on classic cookies.
- Make-Ahead Friendly – Prep the dough and filling in advance!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Butter (softened)
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Apple (peeled, finely diced)
For the Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
For the Topping:
- Caramel sauce (store-bought or homemade)
- Sea salt (optional, for a salted caramel touch)
Directions
- Make the Cheesecake Filling – Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small dollops onto a parchment-lined tray and freeze for 30 minutes.
- Prepare the Cookie Dough – Cream butter, brown sugar, and granulated sugar until fluffy. Mix in the egg and vanilla. In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. Gradually combine with wet ingredients, then fold in diced apples.
- Assemble the Cookies – Scoop dough into balls, flatten slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around it, sealing completely.
- Bake – Arrange cookies on a baking sheet and bake at 350°F (175°C) for 12-14 minutes until golden.
- Drizzle with Caramel – Let cool slightly, then drizzle with warm caramel sauce and a sprinkle of sea salt if desired.
- Serve & Enjoy!
Servings and Timing
- Servings: 12-16 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 4 minutes
Variations
- Salted Caramel Twist: Add flaky sea salt on top.
- Extra Crunch: Mix in chopped pecans or walnuts.
- Spiced Version: Increase cinnamon and add a pinch of ground cloves.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the cookies.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze baked cookies for up to 2 months; thaw before serving.
- Reheating: Warm in the microwave for 10 seconds for a gooey texture.
FAQs
Can I use store-bought caramel?
Yes! High-quality store-bought caramel works great.
What apples work best?
Granny Smith for tartness, or Honeycrisp for natural sweetness.
How do I prevent the cheesecake from leaking out?
Make sure the dough fully seals around the filling before baking.
Can I make these ahead of time?
Yes! Refrigerate the assembled cookie dough balls and bake fresh when needed.
What’s the best way to drizzle caramel?
Use a spoon or piping bag for controlled drizzling.
Can I use apple pie filling instead of fresh apples?
Fresh apples work best, but finely chopped apple pie filling can be used for extra sweetness.
Do I have to freeze the cheesecake filling?
Yes! Freezing helps it hold its shape while baking.
Can I add oats to the dough?
Yes! Swap ½ cup of flour for oats for a chewier texture.
What’s a good side pairing?
Enjoy with vanilla ice cream, warm cider, or a chai latte.
How do I make homemade caramel sauce?
Simmer sugar, butter, and heavy cream until golden and smooth.
Conclusion
Cheesecake-Stuffed Caramel Apple Cookies are the ultimate fall dessert—chewy, creamy, and loaded with cozy flavors. Whether served at a holiday gathering or enjoyed as a comforting treat, these cookies are guaranteed to impress. Try them today and enjoy the perfect combination of cheesecake, apples, and caramel!
Print
Cheesecake-Stuffed Caramel Apple Cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cheesecake-Stuffed Caramel Apple Cookies are soft, chewy, and bursting with fall flavors! Each cookie is filled with a creamy cheesecake center, spiced apple bits, and a gooey caramel drizzle. They’re perfect for holidays, special occasions, or just a cozy sweet treat! 🍏🍪✨
Ingredients
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup diced apple (peeled & finely chopped)
- 1/2 cup caramel bits or soft caramels (chopped)
For the Topping:
- 1/4 cup caramel sauce (for drizzling)
- 1/4 tsp sea salt (optional, for salted caramel flavor)
Instructions
Step 1: Make the Cheesecake Filling
- In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop 1/2 teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes until firm.
Step 2: Make the Cookie Dough
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in diced apples and caramel bits.
Step 3: Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 tablespoon of cookie dough, flatten slightly, and place a frozen cheesecake dollop in the center.
- Cover with another tablespoon of dough, sealing the edges to completely encase the filling.
- Place cookies 2 inches apart on the baking sheet.
Step 4: Bake & Drizzle
- Bake for 12-15 minutes, or until the edges are golden and set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Drizzle with warm caramel sauce and sprinkle with sea salt (optional).
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Baking Tip: Freezing the cheesecake filling prevents it from melting too quickly while baking.
- Extra Apple Flavor: Use apple pie spice instead of cinnamon and nutmeg.
- Gluten-Free Option: Swap all-purpose flour for 1:1 gluten-free baking flour.