For Apple Cider Reduction: Add apple cider into a saucepan, and bring it to a simmer over medium low heat. Let simmer until cider is reduced to 2 tablespoon. (Once the cider has started to simmer, it’ll take 25-40 ish minutes for it to be reduced.) The apple cider will be very sticky and caramel-like once it’s done. Be sure to stir it as it simmers

For Cheesecake filling Line a small cookie sheet with parchment paper. In a bowl, add cream cheese, sugar, and vanilla. Mix or whisk until fluffy. Scoop the cheesecake filling into 16 mounds on the baking sheet Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Apple Cider Cookies Preheat oven to 350. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt. Set this mixture aside.

In a large bowl, cream the softened butter, brown sugar and white sugar together with a mixer or whisk until fluffy. Add in the egg yolks, vanilla and reduced apple cider, and mix it in. It’s okay if the apple cider reduction is still a little visible in your mixture.

Add the dry ingredients to the wet ingredients, and combine slowly.

Scoop the dough into 16 portions and slightly flatten each dough ball onto a cookie sheet. Place the cheesecake ball in the center and roll up the dough ball so that the cheesecake is not visible.

Bake about 6 cookies at a time for 11 minutes. Let them cool completely once out of the oven.

For the Spiced Sugar In a small bowl, mix together the sugar, cinnamon, nutmeg, and allspice When the cookies are completely cool, brush the tops with melted butter and sprinkle the spiced sugar on top of them.