Make the apple topping. In a skillet over medium heat, melt butter. Stir in apples, brown sugar, granulated sugar, cinnamon, lemon juice, and salt. Cook, stirring, for 5–7 minutes until the apples are tender but not mushy. If needed, stir in the cornstarch slurry and cook 1 more minute to thicken. Transfer to a bowl and cool completely.

Prepare the cheesecake filling. Beat cream cheese, sugar, vanilla, flour, and salt until smooth and thick. Refrigerate while you make the dough so it firms up slightly.

Mix the cookie dough. In a large bowl, whisk melted butter with brown and granulated sugars until glossy. Whisk in egg and vanilla. In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, salt, and cinnamon. Add dry ingredients to wet and fold until just combined. The dough should be soft but not sticky.

Chill briefly. Cover and refrigerate the dough for 20–30 minutes. This helps prevent spreading and makes shaping easier.

Preheat and prep pans. Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Portion and shape. Scoop the dough into 2-tablespoon mounds (about 18 cookies). Roll smooth, then use your thumb or the back of a tablespoon to make a deep well in the center of each. Keep the edges thick to hold the filling.

Fill with cheesecake. Spoon about 1 to 1.5 teaspoons of cheesecake filling into each well. Don’t overfill; you want a little room for the apples.

Add the apples. Top the cheesecake with 1–2 teaspoons of the cooled apple mixture. Press lightly so it nestles into the center.

Bake. Bake for 10–12 minutes until the edges are set and lightly golden, and the centers look just set. The cookies will continue to set as they cool.

Cool. Let cookies cool on the pan for 10 minutes, then move to a rack. Drizzle with caramel once cool, if using.

Serve. Enjoy slightly warm or at room temperature. The flavors are even better after a short rest.