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!

Preparation Time	15-20 minutes
Cooking Time	15-18 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

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 (I use King Arthur all-purpose flour)
• 1 large egg (room temperature)
• 8 oz cream cheese (room temperature, about 70°F)
• 1/4 tsp salt
• 1 tsp baking powder
• 3/4 cup sugar
• 1/2 cup unsalted butter, softened (I prefer Kerrygold unsalted butter)
• 1 1/2 tsp vanilla extract (for best flavor)

For the apple filling:

• 1 tsp ground cinnamon
• 1/4 cup brown sugar
• 2 tbsp water (extra as needed)
• 2 medium apples (peeled and chopped into small 1/2-inch pieces)
• 1/4 tsp ground cloves
• 1 tbsp cornstarch (prevents filling from being too watery)
• 1 tbsp lemon juice (freshly squeezed preferred)
• 1/4 tsp ground nutmeg

For rolling and serving:

• 3/4 cup crushed Lotus Biscoff cookies (finely crushed, about 1/8-inch crumbs)
• 1/3 cup caramel sauce (optional but recommended for extra richness)

Step 1: Prepare the Mise en Place and Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 medium apples, peeled and chopped
• 1 tbsp lemon juice

Start by measuring out all your ingredients and bringing the cream cheese, butter, and egg to room temperature—this ensures they’ll blend smoothly together later.

While ingredients come to temperature, whisk together the flour, baking powder, and salt in a medium bowl and set aside.

Peel and chop your apples into small 1/2-inch pieces, then toss them immediately with the lemon juice to prevent browning.

This prep work takes just 10 minutes but sets you up for a seamless baking process.

Step 2: Cook the Apple Filling with Spices

• apples from Step 1
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp cornstarch
• 2 tbsp water

In a medium saucepan over medium heat, combine the lemon juice-coated apples with the brown sugar, cinnamon, nutmeg, cloves, cornstarch, and water.

Cook for 5-10 minutes, stirring occasionally, until the apples soften and the mixture thickens slightly.

The cornstarch will absorb excess moisture from the apples, preventing soggy cookies.

Once the filling reaches a jam-like consistency, transfer it to a small bowl and let it cool completely while you make the dough—this step typically takes 15-20 minutes.

Step 3: Make the Cookie Dough Base

• 8 oz cream cheese, room temperature
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 1/2 tsp vanilla extract
• dry ingredient mixture from Step 1

Beat the softened cream cheese, butter, and sugar together in a large bowl for 2 minutes until light and fluffy—this incorporates air that helps the cookies rise slightly.

Add the room-temperature egg and vanilla extract, beating until fully combined.

I like to use quality vanilla extract here since it’s one of the few flavorings in the dough, and it really comes through in the finished cookie.

Gently fold in the dry ingredient mixture from Step 1 until just combined, being careful not to overmix.

The dough should come together but still be slightly thick.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 1 hour (or up to overnight).

This resting period allows the gluten to relax and the flavors to meld, which results in better texture and prevents the cookies from spreading too much during baking.

While the dough chills, you can prep your baking sheets and crush your Lotus Biscoff cookies into fine crumbs.

Step 5: Prep for Baking and Shape the Cookies

• dough from Step 3
• 3/4 cup crushed Lotus Biscoff cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Pour the crushed Biscoff cookies into a shallow dish for easy rolling.

Remove the chilled dough from the refrigerator and roll it into 1-inch balls.

Roll each ball in the crushed cookies until evenly coated—this creates a delicious crumb exterior and adds subtle caramel flavor.

Using your thumb or the end of a wooden spoon, gently press a small indent into the center of each ball, creating a small well for the filling.

I find this technique works better than trying to pipe the filling in afterwards, as it creates a more even distribution.

Step 6: Fill and Bake the Cookies

• cookies from Step 5
• apple filling from Step 2

Spoon about 1/2 teaspoon of the cooled apple filling from Step 2 into each cookie’s center indent.

Don’t overfill or the mixture will leak out during baking.

Arrange the filled cookies on your prepared baking sheets, spacing them about 2 inches apart.

Bake for 15-18 minutes until the edges are golden brown but the center still has a slight give—this ensures a tender, almost shortbread-like texture rather than a crispy cookie.

Remove from the oven and let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire cooling rack.

Step 7: Finish with Caramel Drizzle

• cooled cookies from Step 6
• 1/3 cup caramel sauce

Once the cookies have cooled completely, drizzle the caramel sauce over the top of each cookie in a thin stream or light zigzag pattern.

If your caramel sauce is too thick, gently warm it for a few seconds so it drizzles more easily.

The caramel adds richness and ties together the cheesecake cookie, spiced apple, and Biscoff flavors beautifully.

Allow the caramel to set for a few minutes before serving.