Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 large egg yolk
  • 2 1/4 cups (280g) all-purpose flour
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (55g) unsalted butter
  • 1/2 cup (100g) brown sugar
  • 2 tbsp (30ml) heavy cream
  • 1 pinch (1g) sea salt

Instructions:

  1. Melt 2 tbsp (28g) butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice. Sauté for 5–7 minutes until apples are tender and liquid has reduced to a thick syrup. Remove from heat and cool completely.
  2. In a mixing bowl, cream together 1 cup (225g) butter and 3/4 cup (150g) sugar until pale and fluffy. Beat in the egg and cinnamon. Gradually stir in flour, baking soda, and salt until a soft dough forms.
  3. In a separate bowl, beat softened cream cheese and 2 tbsp (25g) sugar until smooth. Mix in the egg yolk and vanilla extract until velvety.
  4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Scoop 2 tbsp of cookie dough and press into a 2-inch circle on the parchment, leaving a small indentation in the center.
  6. Place 1 tsp of the cheesecake filling in the center, then top with 1 tsp of the reduced apple mixture. Gently fold the edges of the dough over the filling to partially enclose it.
  7. Bake for 12–15 minutes or until the edges are golden brown but the centers remain slightly soft.
  8. Melt caramel ingredients (butter, brown sugar, heavy cream, and sea salt) in a small saucepan over medium heat until thickened, then drizzle over cooled cookies.