Cheesecake-Stuffed Caramel Apple Cookies Recipe

Picture this: a chewy cookie loaded with cinnamon-kissed apples, gooey pockets of caramel, and a creamy cheesecake surprise at the center. Cheesecake-Stuffed Caramel Apple Cookies are the kind of treat that takes a classic fall flavor combo and transforms it into pure dessert magic. Whether you’re enjoying them fresh from the oven or sharing them at a festive get-together, these cookies offer layers of sweet delight in every bite.

Ingredients You’ll Need

These Cheesecake-Stuffed Caramel Apple Cookies rely on a handful of pantry staples and a few delicious add-ins. Each ingredient plays a special role, whether it’s creating soft cookie edges, adding that caramel chew, or ensuring the cheesecake filling stays perfectly luscious.

• All-purpose flour: Provides the perfect base for a thick, chewy cookie.
• Baking soda: Gives your cookies just the right lift and prevents them from being too dense.
• Cinnamon: Warms up the dough and brings out the apples’ sweetness.
• Salt: Enhances every other flavor in the cookie, balancing out the sweetness.
• Unsalted butter, softened: Makes each bite rich and buttery; make sure it’s room temperature for easy mixing.
• Brown sugar, packed: Adds caramel-like depth and ensures the cookies are soft and chewy.
• Granulated sugar: Brings sweetness and helps the cookies spread just enough.
• Large eggs: Bind the dough together and add moisture for that perfect cookie texture.
• Vanilla extract: Infuses warmth throughout both the dough and the cheesecake filling.
• Tart apples, peeled and diced: Offer sweet-tart pops of flavor and a hint of juiciness (Granny Smiths work beautifully here).
• Caramel bits or chopped soft caramels: Melt into gooey pools throughout the cookies—absolute heaven.
• Cream cheese, softened: The star of the filling, making each bite creamy and decadent.
• Powdered sugar: Sweetens and smooths out the cheesecake center.
• Vanilla extract for filling: Adds that signature cheesecake flavor to the creamy core.

How to Make Cheesecake-Stuffed Caramel Apple Cookies

Step 1: Prepare the Dough

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. Whisk together the flour, baking soda, cinnamon, and salt. In a separate large bowl, beat the softened butter with brown sugar and granulated sugar until it’s light and creamy—this step is key for that irresistible cookie texture. Add the eggs one at a time, mixing well after each, and stir in the vanilla extract.

Step 2: Add Apples and Caramel

Gradually add your dry ingredients to the creamed mixture, mixing until just combined. Gently fold in the diced tart apples and caramel bits or chopped caramels. These add chewy bites and juicy bursts in every bite, making Cheesecake-Stuffed Caramel Apple Cookies totally unforgettable.

Step 3: Make the Cheesecake Filling

In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until the mixture is creamy and smooth. This luscious filling will become the dreamy center of every cookie.

Step 4: Assemble the Cookies

Scoop about one and a half tablespoons of cookie dough onto your prepared sheets, leaving space between each mound. Press a small indentation into the center and add about a teaspoon of the cheesecake filling inside. Top with another tablespoon of dough, then carefully seal the edges so your filling doesn’t escape during baking.

Step 5: Bake to Golden Perfection

Bake the cookies for 12 to 14 minutes or until the edges turn golden brown and your kitchen smells like fall heaven. Let them cool on a wire rack to make sure the cheesecake centers set up nicely, then dig in!

How to Serve Cheesecake-Stuffed Caramel Apple Cookies

Garnishes

For that extra flourish, try dusting your Cheesecake-Stuffed Caramel Apple Cookies with a little powdered sugar or a light drizzle of caramel sauce. A few thin apple slices or a sprinkle of cinnamon on the plate brings a gourmet bakery vibe right to your table.

Side Dishes

These cookies pair beautifully with a mug of hot apple cider, a spiced chai latte, or even a scoop of vanilla ice cream. If you’re feeling extra festive, serve them alongside other cozy fall desserts like pumpkin bars or pecan tarts for a full dessert spread.

Creative Ways to Present

Stack a few Cheesecake-Stuffed Caramel Apple Cookies in a pretty box tied with ribbon for a sweet homemade gift, or set them out on a tiered cake stand at your next brunch. For gatherings, prepare mini cookies and spear them with decorative toothpicks for a bite-sized twist.

Make Ahead and Storage

Storing Leftovers

Because of the rich cheesecake center, these cookies do best stored in the refrigerator. Place them in an airtight container, layering wax paper between the cookies to keep them from sticking together. They’ll stay fresh and delicious for up to five days.

Freezing

If you want to enjoy Cheesecake-Stuffed Caramel Apple Cookies later, freezing is a breeze! Once fully cooled, freeze the cookies individually on a baking sheet before transferring them to a zip-top bag or airtight container. They’ll keep beautifully for up to three months—perfect for make-ahead treats.

Reheating

To bring your cookies back to life, pop a few in the microwave for 10–15 seconds. This softens the caramel, warms the apple, and brings the cheesecake center back to creamy perfection. If you prefer, a few minutes in a low oven (about 300°F) will refresh the texture while keeping the filling smooth.

FAQs

Can I use a different kind of apple?

Absolutely! While tart apples like Granny Smith provide a great balance against the sweet cookie, feel free to use Honeycrisp, Fuji, or your own favorite variety. Just keep the dice small so the apples bake through evenly.

What if I can’t find caramel bits?

Chopped soft caramels are a great substitute and melt into the dough just as nicely. Avoid hard caramel candy, as it won’t achieve that gooey melt you want in Cheesecake-Stuffed Caramel Apple Cookies.

Can I make the dough ahead of time?

Yes! You can make the cookie dough up to 24 hours in advance. Chill it in the refrigerator, then let it soften a bit at room temperature before assembling the cookies with the cheesecake filling.

How do I keep the cookies from getting soggy?

Make sure to store them in a single layer or separate each layer with wax paper in a sealed container. Letting the cookies cool completely before refrigerating also helps maintain their texture.

Can these be made gluten-free?

Yes, simply substitute your favorite 1:1 gluten-free flour blend for the regular flour. Just be sure to check that all other ingredients—especially the caramel bits—are gluten-free.

Final Thoughts

If you love fall flavors and crave something a little extraordinary, these Cheesecake-Stuffed Caramel Apple Cookies might just become your new obsession. They’re worth every glorious step, from mixing the dough to biting into that creamy, dreamy center. I hope you’ll give them a try and share them with everyone lucky enough to be nearby!

Cheesecake-Stuffed Caramel Apple Cookies Recipe

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4.6 from 19 reviews

• Author: admin
• Total Time: 39 minutes plus cooling
• Yield: 20 cookies 1x
• Diet: Vegetarian

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Description

Indulge in the delightful combination of creamy cheesecake filling and gooey caramel nestled inside a chewy apple-spiced cookie crust with these Cheesecake-Stuffed Caramel Apple Cookies. Perfect for fall or anytime you crave a sweet treat!

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Ingredients

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For the Cookies:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups diced tart apples, peeled
• 1 cup caramel bits or chopped soft caramels

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven and prepare baking sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Make cookie dough: In a bowl, whisk together flour, baking soda, cinnamon, and salt. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs one at a time, then mix in vanilla. Gradually add dry ingredients until just combined. Fold in apples and caramel bits.
3. Prepare cheesecake filling: In a separate small bowl, beat cream cheese with powdered sugar and vanilla until smooth.
4. Assemble cookies: Scoop 1 1/2 tablespoons of cookie dough onto prepared sheets. Make a small indentation and place 1 teaspoon of cream cheese filling inside. Cover with another tablespoon of dough and seal edges. Repeat with remaining dough.
5. Bake: Bake for 12 to 14 minutes until golden brown around edges. Cool on a wire rack before serving.

Notes

• Chill the cookie dough for 30 minutes before baking if it feels too soft.
• Store cookies in the refrigerator due to the cream cheese filling. Warm slightly before eating for a gooey caramel bite.

• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 230
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg