These Biscoff Pecan Pie Cheesecake Stuffed Cookies combine three delicious flavors into one irresistible cookie.
The soft, buttery cookie dough is made with crushed Biscoff cookies for a subtle spiced flavor, then stuffed with a sweet cream cheese filling and topped with a rich, gooey pecan pie topping.
The combination of brown sugar, buttery pecans, and creamy cheesecake makes every bite especially delicious. I love how the Biscoff flavor complements the pecan pie topping without overpowering the other ingredients.
Ingredients You’ll Need
Cheesecake Filling
- 6 Tbsp cream cheese, room temperature
- 4 Tbsp powdered sugar
Cookie Dough
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- ½ cup packed light brown sugar you can substitute with dark brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 10 Biscoff cookies finely crushed (you can substitute with graham crackers)
Pecan Pie Filling
- ¾ cup packed light brown sugar
- 3 Tbsp salted butter
- 3 Tbsp milk
- 2 Tbsp light corn syrup
- 1 tsp vanilla extract
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How to Make Biscoff Pecan Pie Cheesecake Stuffed Cookies
Make the cheesecake filling:
- In a medium mixing bowl, use a hand mixer to beat the cream cheese and powdered sugar until smooth and well combined.
- Scoop the cheesecake mixture into 2 teaspoon portions and place them on a parchment-lined plate or baking sheet.
- Freeze for at least 1 hour, or until firm. Keep frozen until you are ready to assemble the cookies.
Make the cookie dough:
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until combined.
- Add vanilla extract and mix well.
- Add the egg and mix until fully incorporated.
- Add half of the flour mixture and mix just until combined.
- Add the remaining flour mixture and the crumbled Biscoff cookies. Mix until a soft cookie dough forms and no dry streaks of flour remain.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour or overnight. The dough can be refrigerated for up to 2 days.
Assemble the cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using a medium cookie scoop, scoop the chilled dough into 1½-tablespoon portions and roll each portion into a ball. Portion all of the dough before assembling the cookies.
- Flatten one dough ball in the palm of your hand. Place one frozen cheesecake filling portion in the center.
- Flatten a second dough ball and place it over the cheesecake filling.
- Gently bring the edges of the two pieces of dough together and pinch to seal completely. Carefully shape into a ball, making sure the cheesecake filling stays in the center rather than being pushed into the cookie dough.
- Place the stuffed cookies on the prepared baking sheet, leaving space between each cookie.
- Bake for 13-15 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
Make the pecan pie topping:
- While the cookies are baking, add the brown sugar, butter, milk, corn syrup, and vanilla to a small saucepan.
- Cook over medium heat, stirring frequently, until the butter has melted and the ingredients are completely combined.
- Remove the saucepan from the heat. Add the chopped pecans and stir until the pecans are evenly coated.
- Set aside until the cookies are finished baking.
Finish the cookies:
- When the cookies come out of the oven, cool for 2-3 minutes. Spoon 2 tablespoons of the warm pecan pie mixture over the top of each warm cookie.
- Allow the cookies to cool on the baking sheet for about 10 minutes, or until firm enough to move without breaking.
- Transfer to a wire cooling rack and allow to cool.
- Serve slightly warm or cooled. Enjoy!
Biscoff Pecan Pie Cheesecake Cookies
These Biscoff Pecan Pie Cheesecake Cookies feature soft, buttery Biscoff cookie dough stuffed with a sweet cream cheese filling and topped with a rich, gooey pecan pie topping. Crushed Biscoff cookies add a subtle spiced flavor that pairs beautifully with the creamy cheesecake center and caramel-like pecan topping.
Ingredients
Cheesecake Filling
- 6 Tbsp cream cheese room temperature
- 4 Tbsp powdered sugar
Cookie Dough
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup 1½ sticks unsalted butter, room temperature
- ½ cup packed light brown sugar you can substitute with dark brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract optional
- 1 egg
- 10 Biscoff cookies finely crushed (you can substitute with graham crackers)
Pecan Pie Filling
- ¾ cup packed light brown sugar
- 3 Tbsp salted butter
- 3 Tbsp milk
- 2 Tbsp light corn syrup
- 1 tsp vanilla extract optional
Instructions
Make the cheesecake filling:
- In a medium mixing bowl, use a hand mixer to beat the cream cheese and powdered sugar until smooth and well combined.
- Scoop the cheesecake mixture into 2 teaspoon portions and place them on a parchment-lined plate or baking sheet.
- Freeze for at least 1 hour, or until firm. Keep frozen until you are ready to assemble the cookies.
Make the cookie dough:
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until combined.
- Add vanilla extract and mix well.
- Add the egg and mix until fully incorporated.
- Add half of the flour mixture and mix just until combined.
- Add the remaining flour mixture and the crumbled Biscoff cookies. Mix until a soft cookie dough forms and no dry streaks of flour remain.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour or overnight. The dough can be refrigerated for up to 2 days.
Assemble the cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using a medium cookie scoop, scoop the chilled dough into 1½-tablespoon portions and roll each portion into a ball. Portion all of the dough before assembling the cookies.
- Flatten one dough ball in the palm of your hand. Place one frozen cheesecake filling portion in the center.
- Flatten a second dough ball and place it over the cheesecake filling.
- Gently bring the edges of the two pieces of dough together and pinch to seal completely. Carefully shape into a ball, making sure the cheesecake filling stays in the center rather than being pushed into the cookie dough.
- Place the stuffed cookies on the prepared baking sheet, leaving space between each cookie.
- Bake for 13-15 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
Make the pecan pie topping:
- While the cookies are baking, add the brown sugar, butter, milk, corn syrup, and vanilla to a small saucepan.
- Cook over medium heat, stirring frequently, until the butter has melted and the ingredients are completely combined.
- Remove the saucepan from the heat. Add the chopped pecans and stir until the pecans are evenly coated.
- Set aside until the cookies are finished baking.
Finish the cookies:
- When the cookies come out of the oven, cool for 2-3 minutes. Spoon 2 tablespoons of the warm pecan pie mixture over the top of each warm cookie.
- Allow the cookies to cool on the baking sheet for about 10 minutes, or until firm enough to move without breaking.
- Transfer to a wire cooling rack and allow to cool.
- Serve slightly warm or cooled. Enjoy!
Notes
- Biscoff Cookies vs Graham Crackers: Biscoff cookies add more than just texture to the cookie dough. Their warm, spiced flavor brings in those familiar fall notes that pair especially well with pecans and brown sugar. The flavor is subtle enough that it doesn’t overpower the pecan pie topping, but instead complements the cheesecake and pecan flavors and helps bring the whole cookie together.
- The cheesecake filling needs to be frozen until firm before assembling the cookies. A soft filling will be much harder to completely enclose in the dough.
- Make sure the cheesecake filling is completely enclosed in cookie dough to help prevent it from leaking during baking.
- Don’t overbake the cookies. The centers will continue to set as they cool.
- Because these cookies contain a cream cheese center, store leftovers in an airtight container in the refrigerator for 4-5 days.
- The cookie dough will be on the drier side, and that is okay. It should still hold together when pressed in your hand. The slightly drier dough helps it hold its shape around the cheesecake filling.
- If the dough is in the refrigerator overnight or for 2 days, and feels too dry or crumbly to shape, add 1 teaspoon of water at a time, up to 2 teaspoons, until the dough comes together. Avoid adding too much water or the cookies may spread more during baking.
- Do not skip chilling the cookie dough. Chilling makes the dough easier to work with and helps prevent the cookies from spreading too much.
- When stuffing the cookies, don’t press the cheesecake filling into the dough. Place it in the center and gently seal the cookie dough around it.
- The assembled cookies are large, so leave plenty of room between them on the baking sheet.
- Do not overbake. The edges should look set while the center may still appear slightly soft. The cookies will continue to set as they cool.
- Add the pecan pie topping while the cookies are still warm, so the topping settles onto the surface of the cookie.
- If the pecan topping thickens too much while sitting, gently warm it over low heat until it is easy to spoon again.
- Chop the pecans into small pieces so the topping is easier to spoon onto the cookies, and you get pecans in every bite.
- Let the cookies cool on the baking sheet before moving them. Because of the soft cheesecake center, the cookies will be delicate while they’re hot.
- These cookies are especially good slightly warm, when the cheesecake center is soft, and the pecan topping is gooey.
- The cheesecake filling can be made ahead of time and frozen, which makes it easier to break the recipe into manageable steps.
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