Preparation

• Simmer 2 cups of apple cider in a saucepan over medium heat until reduced to about 2 tablespoons, approximately 25-38 minutes. Cool and set aside.
• In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Mix until fluffy and smooth, then portion into 16 balls. Freeze until solid.
• In a separate bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt until well-blended.
• In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated white sugar until light and fluffy, about 3-5 minutes.
• Add the egg yolks, remaining vanilla, and cooled apple cider reduction to the butter-sugar mixture. Mix until pale and fluffy, then gradually add the dry ingredients until just combined.
• Cover the dough with plastic wrap and refrigerate for about 15-20 minutes.
• Scoop the dough into 16 equal portions, flatten each slightly, place a frozen cheesecake ball in the center, and encase it with dough.
• Arrange on a lined baking sheet and bake at 350°F for 11-12 minutes, or until lightly golden. Cool on the baking sheet for 15 minutes before transferring.
• Brush tops with melted butter and sprinkle with spiced sugar mixture.