In a medium saucepan, pour in 1 cup of apple cider and bring it to a gentle simmer over medium heat. Reduce until you have about 2 tablespoons, which takes around 25-38 minutes.

While the cider cools, combine 8 oz. of cold cream cheese in a mixing bowl with 1/4 cup of granulated sugar and 1 teaspoon of vanilla. Whip until light and fluffy, about 2-3 minutes, then freeze for 30 minutes.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Cream together 1/2 cup of softened unsalted butter and 1/2 cup of light brown sugar until fluffy, about 3-4 minutes. Mix in 2 egg yolks, 1 teaspoon vanilla, and the cooled apple cider.

Gradually fold the dry ingredients into the wet mixture until just combined. Aim for a sticky, soft dough.

Cover the dough with plastic wrap and refrigerate for about 15-20 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough, flatten it, insert the cheesecake filling in the center, encase it, and roll into a ball.

Bake for 11-12 minutes until lightly golden. Reshape if necessary immediately after baking.

Allow to cool for 5 minutes before transferring to a wire rack. Brush with melted butter and sprinkle with spiced sugar.