Homemade Caramel Apple Pie Cheesecake Cookies

Finding the perfect dessert that combines all your favorite fall flavors can feel impossible. You want something that tastes like apple pie, has the richness of cheesecake, and the convenience of a cookie, but most recipes force you to choose just one. And when you’re trying to satisfy different cravings at once, especially during busy autumn gatherings, it becomes even more frustrating.

Thankfully, these caramel apple pie cheesecake cookies solve that problem perfectly: they blend creamy cheesecake filling with warm apple pie spices and sweet caramel, all packed into an easy-to-make cookie that’s perfect for sharing.

What Kind of Apples Should I Use?

For these caramel apple pie cheesecake cookies, you’ll want to pick apples that hold their shape well when cooked and won’t turn to mush. Granny Smith apples are a classic choice because they’re tart and firm, which balances nicely with the sweet caramel and cheesecake flavors. Honeycrisp or Braeburn apples also work great if you prefer something a bit sweeter. Whatever variety you choose, make sure to dice them into small, uniform pieces so they cook evenly and don’t make your cookies too chunky. A quick toss with lemon juice after dicing will help prevent browning and add a nice bright note to complement all those warm spices.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Lotus Biscoff cookie crumbs: If you can’t find Biscoff cookies, graham cracker crumbs work great, or you can crush up gingersnaps or vanilla wafers. Each will give a slightly different flavor but still taste amazing.
• Cream cheese: Make sure your cream cheese is at room temperature – this is really important for smooth mixing. If you forgot to take it out early, you can soften it quickly in the microwave for 15-20 seconds.
• Apples: Granny Smith, Honeycrisp, or Gala apples all work well. Just pick something that holds its shape when cooked and isn’t too sweet since you’ve got plenty of sweetness elsewhere.
• Spices: Don’t have all the spices? You can use 1 ½ teaspoons of apple pie spice instead of the cinnamon, nutmeg, and cloves combo.
• Cornstarch: If you’re out of cornstarch, use 2 tablespoons of all-purpose flour mixed with the water to thicken the apple mixture.
• Caramel sauce: Store-bought caramel is fine, but you can also drizzle with honey, maple syrup, or even make a simple glaze with powdered sugar and milk.

Watch Out for These Mistakes While Baking

The biggest mistake when making these cookies is using cold cream cheese and butter, which will create lumps in your dough and prevent proper mixing – make sure both ingredients are at room temperature for at least an hour before starting.

Another common error is skipping the lemon juice on your diced apples, which not only prevents browning but also helps balance the sweetness and keeps the apple pieces from getting too mushy during baking.

Don’t forget to cook your apple filling until the cornstarch mixture thickens properly, as raw cornstarch will leave a chalky taste and won’t help bind the filling together.

Finally, resist the urge to overbake these cookies since the cream cheese makes them more delicate – they should look set but still slightly soft in the center when you remove them from the oven.

What to Serve With Caramel Apple Pie Cheesecake Cookies?

These cookies are pretty rich and sweet on their own, so they pair beautifully with a hot cup of coffee or black tea to balance out all that creamy goodness. I love serving them with a cold glass of milk too – it’s like being a kid again! If you want to make them extra special for dessert, try warming them up slightly and serving alongside a scoop of vanilla ice cream, then drizzle with that extra caramel sauce. They’re also perfect for fall gatherings when served with warm apple cider or even a cozy chai latte.

Storage Instructions

Keep Fresh: These caramel apple pie cheesecake cookies stay soft and delicious when stored in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, pop them in the fridge where they’ll keep for up to a week – just let them come to room temperature before serving for the best texture.

Freeze: You can absolutely freeze these cookies for later! Place them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag once they’re solid. They’ll keep in the freezer for up to 3 months, and you can thaw them at room temperature whenever you’re craving that apple pie flavor.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 2 days before baking. You can also prepare the spiced apple filling a day in advance and store it covered in the fridge. Just give it a quick stir before using, and you’ll have fresh-baked cookies in no time!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 25-30 g
• Fat: 145-160 g
• Carbohydrates: 370-410 g

Ingredients

For the cookie dough:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 8 oz plain cream cheese (room temperature)
• 1/2 cup unsalted butter, softened, plus 2 tbsp
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 1/2 tsp vanilla extract

For the apple filling:

• 2 medium apples, peeled and chopped into small pieces
• 1 tbsp lemon juice
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp cornstarch
• 2 tbsp water (extra as required)

For rolling and serving:

• About 3/4 cup crushed lotus biscoff (speculoos) cookies
• 1/3 cup caramel sauce

Step 1: Cook the Apple Pie Filling

• 2 medium apples, peeled and chopped into small pieces
• 1/4 cup light brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp cornstarch
• 2 tbsp water (extra as required)

In a medium saucepan, combine the chopped apples, light brown sugar, lemon juice, ground cinnamon, ground nutmeg, ground cloves, and cornstarch.

Stir well to combine.

Cook over medium heat for 5-10 minutes, stirring occasionally, until the apples are slightly softened and the mixture thickens.

If the mixture appears too dry, add water 1 tablespoon at a time as needed.

Once done, set the apple pie filling aside to cool completely.

Step 2: Prepare the Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

In a small bowl, whisk together the all-purpose flour, baking powder, and salt.

Set this flour mixture aside for use in the cookie dough.

Step 3: Make and Chill the Cookie Dough

• 8 oz plain cream cheese (room temperature)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 1/2 tsp vanilla extract
• flour mixture from Step 2

In a large bowl, use an electric mixer to beat together the softened cream cheese, unsalted butter, vanilla extract, and granulated sugar until the mixture is smooth and creamy, about 2 minutes.

Add the egg and continue mixing until it is fully incorporated.

Reduce the mixer speed to low and gradually add the flour mixture from Step 2, mixing just until combined.

Cover and refrigerate the dough until firm, at least 1 hour or up to 2 days for best results.

I find that chilling the dough ensures the cookies hold their shape and have a better texture.

Step 4: Preheat Oven and Prepare for Assembly

• about 3/4 cup crushed Lotus Biscoff (Speculoos) cookies

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper or Silpat liners.

Place the crushed Lotus Biscoff (Speculoos) cookies in a shallow dish to prepare for rolling the dough balls.

Step 5: Form and Fill Cookie Dough Balls

• cookie dough from Step 3
• crushed Lotus Biscoff (Speculoos) cookies from Step 4
• apple pie filling from Step 1

Roll the chilled cookie dough from Step 3 into 1 1/4-inch balls.

Roll each ball in the crushed Biscoff cookie crumbs from Step 4 to coat.

Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.

Use a tablespoon measure to make a deep indentation in the center of each ball.

Fill each indent with about 2 teaspoons of the cooled apple pie filling from Step 1.

Step 6: Bake and Cool the Cookies

Bake the filled cookies in the preheated oven for 15 to 18 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

I like to let the cookies cool thoroughly for a firm bite and so the filling can set properly.

Step 7: Finish with Caramel Drizzle

• 1/3 cup caramel sauce

Once the cookies have fully cooled, drizzle caramel sauce over the tops just before serving.

For extra flavor, I sometimes add a little sea salt to the caramel for a sweet-salty finish.

Homemade Caramel Apple Pie Cheesecake Cookies

Delicious Homemade Caramel Apple Pie Cheesecake Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 3050 kcal

Ingredients

  

For the cookie dough:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 8 oz plain cream cheese (room temperature)
• 1/2 cup unsalted butter, softened, plus 2 tbsp
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 1/2 tsp vanilla extract

For the apple filling:

• 2 medium apples, peeled and chopped into small pieces
• 1 tbsp lemon juice
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp cornstarch
• 2 tbsp water (extra as required)

For rolling and serving:

• about 3/4 cup crushed Lotus Biscoff (Speculoos) cookies
• 1/3 cup caramel sauce

Instructions

 

• In a medium saucepan, combine the chopped apples, light brown sugar, lemon juice, ground cinnamon, ground nutmeg, ground cloves, and cornstarch. Stir well to combine. Cook over medium heat for 5-10 minutes, stirring occasionally, until the apples are slightly softened and the mixture thickens. If the mixture appears too dry, add water 1 tablespoon at a time as needed. Once done, set the apple pie filling aside to cool completely.
• In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this flour mixture aside for use in the cookie dough.
• In a large bowl, use an electric mixer to beat together the softened cream cheese, unsalted butter, vanilla extract, and granulated sugar until the mixture is smooth and creamy, about 2 minutes. Add the egg and continue mixing until it is fully incorporated. Reduce the mixer speed to low and gradually add the flour mixture from Step 2, mixing just until combined. Cover and refrigerate the dough until firm, at least 1 hour or up to 2 days for best results. I find that chilling the dough ensures the cookies hold their shape and have a better texture.
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or Silpat liners. Place the crushed Lotus Biscoff (Speculoos) cookies in a shallow dish to prepare for rolling the dough balls.
• Roll the chilled cookie dough from Step 3 into 1 1/4-inch balls. Roll each ball in the crushed Biscoff cookie crumbs from Step 4 to coat. Arrange the coated dough balls about 2 inches apart on the prepared baking sheets. Use a tablespoon measure to make a deep indentation in the center of each ball. Fill each indent with about 2 teaspoons of the cooled apple pie filling from Step 1.
• Bake the filled cookies in the preheated oven for 15 to 18 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. I like to let the cookies cool thoroughly for a firm bite and so the filling can set properly.
• Once the cookies have fully cooled, drizzle caramel sauce over the tops just before serving. For extra flavor, I sometimes add a little sea salt to the caramel for a sweet-salty finish.