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Apple Pie Cheesecake Cookies: Easy 5-Step Gooey Caramel Treat

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These cookies combine cinnamon-spiced apples, creamy cheesecake, and a gooey caramel center, all wrapped in a soft cookie shell. Perfect for fall, potlucks, or any time you crave a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 8 oz cream cheese, room temperature
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 large tart apple (such as Granny Smith), peeled and finely diced
  • 1 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of lemon zest (optional)
  • 12 soft caramel candies (such as Werther’s Originals or Kraft Caramels)

Instructions

  1. Prepare the cheesecake filling: In a medium bowl, beat cream cheese with sugar and vanilla extract until smooth and fluffy (2-3 minutes). If too soft, chill for 15-20 minutes.
  2. Make the apple pie layer: In a small saucepan, melt butter over medium heat. Add diced apple, brown sugar, cinnamon, and lemon zest (if using). Cook, stirring often, until apples are soft and syrupy (4-6 minutes).
  3. Mix the cookie dough: In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Add eggs and vanilla, beat until just combined. In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to wet, mixing on low until a soft dough forms. Chill if sticky.
  4. Assemble the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Portion dough balls (about 2 tbsp each), flatten into discs, and make an indentation. Add a small amount of apple filling, 1/2 tsp cheesecake mixture, and press a caramel candy in the center. Fold dough over and pinch to seal. Place cookies 2 inches apart.
  5. Bake and cool: Bake for 12-14 minutes, until edges are golden and centers just set. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Allow to cool at least 10 minutes before serving.

Notes

Chill dough if sticky for easier shaping and to prevent spreading. Use room temperature butter and cream cheese for best texture. Seal edges tightly to keep caramel inside. For gluten-free, substitute flour with a gluten-free blend. Store in an airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 2 months.

Nutrition

Keywords: apple pie cookies, cheesecake cookies, caramel cookies, fall dessert, easy cookie recipe, gooey caramel, holiday cookies, apple dessert, bake sale cookies

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