There is nothing quite like biting into a soft, freshly baked cookie and discovering a surprise creamy center. Cheesecake-Stuffed Caramel Apple Cookies deliver exactly that joy in every bite! Imagine the flavors of tangy cheesecake, buttery caramel, and spiced apples all rolled into one, wrapped in a golden, cinnamon-scented cookie. These treats are guaranteed to turn any kitchen into a cozy bakery and will have you itching to share them with family and friends (if you don’t eat them all yourself first). Whether you’re baking for a fall gathering or just looking for a sweet pick-me-up, this recipe is pure cookie magic.

Cheesecake-Stuffed Caramel Apple Cookies Recipe - Recipe Image

Ingredients You’ll Need

Making Cheesecake-Stuffed Caramel Apple Cookies only requires a handful of pantry staples, plus a couple of delightful extras. Each ingredient plays a role, from ensuring the cookies are incredibly soft to giving them that unforgettable flavor twist.

Cream cheese (4 ounces, softened): The foundation of the luscious cheesecake center; use full fat for the creamiest bite.
Powdered sugar (2 tablespoons): Sweetens the cheesecake filling just enough without grittiness.
Vanilla extract (1/2 teaspoon for filling, 1 teaspoon for dough): Adds fragrant, dessert-like warmth throughout.
Unsalted butter (1/2 cup, softened): Brings a rich, melt-in-your-mouth texture to the cookies.
Granulated sugar (1/2 cup): Sweetens and helps the cookies spread to the perfect thickness.
Brown sugar (1/4 cup, packed): Adds moisture and those yummy caramel notes that echo the filling.
Large egg (1): Binds the dough and ensures a tender crumb.
All-purpose flour (1 1/2 cups): The sturdy base that holds everything together.
Baking soda (1/2 teaspoon): Gives the cookies a delicate lift for a soft, chewy texture.
Ground cinnamon (1/2 teaspoon): The secret to that classic “fall cookie” aroma and flavor.
Salt (1/4 teaspoon): Balances the sweetness and brightens the overall flavor.
Fresh apple (1/2 cup, peeled and finely diced): Brings in juicy apple bursts—go for a sweet-tart variety like Granny Smith or Honeycrisp.
Soft caramel bits or chopped soft caramels (1/3 cup): Scatter gooey caramel through every single cookie—don’t be shy with them!

How to Make Cheesecake-Stuffed Caramel Apple Cookies

Step 1: Prepare the Cheesecake Filling

Start by blending together the cream cheese, powdered sugar, and a splash of vanilla extract until completely smooth and creamy. Then, scoop tiny half-teaspoon mounds onto a parchment-lined plate—this is your decadent cookie center! Pop these into the freezer for at least 30–45 minutes, as chilling is the secret to making sure the cheesecake stays tucked right where you want it after baking.

Step 2: Mix the Cookie Dough

While your cheesecake centers are chilling, cream together the butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy. Then mix in the egg and vanilla extract. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gently add your dry ingredients to the wet, mixing just until the dough comes together—don’t overdo it, or you’ll lose that beautiful softness.

Step 3: Add Apples and Caramel Bits

Now it’s time for the best part—fold in the diced apple and caramel bits so every bite of your Cheesecake-Stuffed Caramel Apple Cookies features bursts of tart fruit and gooey caramel. Stir gently for even distribution, but try not to break up the apples too much!

Step 4: Assemble the Cookies

Scoop a generous tablespoon of cookie dough and flatten it a bit in your palm. Place a frozen cheesecake mound in the center, then fold the dough up and around, pinching the seams to seal. Roll gently into a neat ball and place on your prepared baking sheet, leaving room for a little spreading.

Step 5: Bake and Cool

Bake at 350°F (175°C) for 11–13 minutes, just until the edges are golden and the centers are set but still soft. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. Cooling helps maintain the gooey center and keeps the texture perfect.

How to Serve Cheesecake-Stuffed Caramel Apple Cookies

Garnishes

Amp up the wow factor with a sprinkle of cinnamon sugar on top, or drizzle with a little extra caramel sauce for a dazzling finish. If you’re feeling fancy, a dusting of powdered sugar adds a lovely bakery-style look right before serving.

Side Dishes

Despite being the star of any dessert table, Cheesecake-Stuffed Caramel Apple Cookies pair perfectly with vanilla bean ice cream or a warm mug of apple cider. For a full autumn-themed spread, try serving them alongside sliced fresh apples or a platter of mixed cheeses.

Creative Ways to Present

Pile these cookies high on a rustic wooden platter or stack them in clear jars for a playful display. For gifting, line a bakery box with parchment and tie with a ribbon—they make a magical homemade treat for neighbors or teachers. At parties, serve mini Cheesecake-Stuffed Caramel Apple Cookies with toothpicks for a fun bite-sized surprise!

Make Ahead and Storage

Storing Leftovers

Keep your cookies in an airtight container in the fridge. Thanks to the creamy filling, refrigerated storage keeps them fresh and safe for up to five days. If they feel a bit firm from chilling, just let them warm to room temperature—or pop in the microwave for a few seconds—for that just-baked texture.

Freezing

Cheesecake-Stuffed Caramel Apple Cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep their flavor and texture for up to two months!

Reheating

To reheat, simply microwave a cookie for 10–12 seconds to soften the caramel and cheesecake center. For a slightly crispier exterior, warm in a low oven (about 300°F) for 5 minutes. Be sure not to overheat, so the cheesecake doesn’t become too melty.

FAQs

Can I use store-bought caramel sauce instead of caramel bits?

It’s best to use soft caramel bits or chopped caramels so you get pockets of caramel throughout each cookie. Caramel sauce can ooze out during baking and won’t deliver the same chewy, gooey texture.

What kind of apples work best?

Choose firm, tart-sweet apples like Granny Smith, Honeycrisp, or Pink Lady. They hold their shape during baking and add a lovely contrast in both flavor and texture.

Can I make Cheesecake-Stuffed Caramel Apple Cookies ahead of time?

Absolutely! You can prepare the dough and cheesecake centers a day ahead and keep them refrigerated separately, or even assemble the dough balls and freeze them unbaked for future cookie cravings.

Why do my cookies sometimes leak filling?

If the dough isn’t fully sealed around the cheesecake center or the filling isn’t properly frozen, some cheesecake may escape during baking. Make sure to chill the filling well and tightly seal the dough before baking for the best results.

Are Cheesecake-Stuffed Caramel Apple Cookies suitable for gifting?

They make an irresistible homemade gift! Let the cookies cool completely, then package them in a decorative box or jar. They taste fantastic for days and are a guaranteed crowd-pleaser.

Final Thoughts

If you’re looking for an unforgettable cookie experience, Cheesecake-Stuffed Caramel Apple Cookies definitely belong at the top of your must-bake list. Every bite is bursting with comfort and a touch of excitement, and your kitchen will smell like a dream. Give them a try—you’ll fall for them instantly!

Cheesecake-Stuffed Caramel Apple Cookies Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 1 hour
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of creamy cheesecake, sweet caramel, and crisp apple in these irresistible Cheesecake-Stuffed Caramel Apple Cookies. Perfect for a cozy fall treat or any time you crave a decadent dessert!

Ingredients

Scale

For the cheesecake filling:

4 ounces cream cheese (softened)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For the cookies:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup finely diced fresh apple (peeled)
1/3 cup soft caramel bits or chopped soft caramels

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Instructions

Make the cheesecake filling: In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into 1/2-teaspoon-sized mounds onto a parchment-lined plate. Freeze for 30–45 minutes, or until firm.
Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
Add mix-ins: Gently fold in the diced apple and caramel bits.
Assemble the cookies: Scoop about 1 tablespoon of cookie dough, flatten it slightly in your palm, place a frozen cheesecake filling center in the middle, wrap the dough around it, seal completely, roll gently into a ball, and place on the baking sheet.
Bake: Bake for 11–13 minutes, or until the edges are golden and the centers are just set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Store in an airtight container in the fridge for up to 5 days.
Best served slightly warm so the caramel stays soft and the cheesecake center is creamy.

Prep Time: 30 minutes (plus chilling)
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American