Print

Caramel Cheesecake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Caramel Cheesecake Cookies combine a cinnamon-infused cookie base, creamy cheesecake filling, and a luscious caramel topping for a perfect sweet treat. These cookies offer a delightful balance of textures and flavors, making them ideal for dessert or a gathering.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 40 minutes
  • Yield: Approximately 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the cookies:

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

½ cup unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

¾ cup graham cracker crumbs

For the cheesecake filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 teaspoon vanilla extract

1 egg yolk (optional, for richness)

For the caramel topping:

½ cup caramel sauce (store-bought or homemade)

Pinch of sea salt (optional, for salted caramel flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and graham cracker crumbs. Set aside.
  3. In a separate bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract to the butter mixture, mixing well until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
  6. For the cheesecake filling, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Add the egg yolk if using, and mix until combined.
  7. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly and create a small indent in the center of each cookie.
  8. Spoon a teaspoon of cheesecake filling into the indent of each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Once cooled, drizzle with caramel sauce and sprinkle with a pinch of sea salt for a salted caramel effect. Serve and enjoy!

Notes

  • For a spiced twist, add a pinch of nutmeg or allspice to the cookie dough.
  • Top the cheesecake filling with fresh berries before baking for a fruity contrast.
  • For a chocolate version, drizzle melted chocolate over the cooled cookies instead of caramel.
  • Store cookies in an airtight container at room temperature for up to 3-4 days.
  • Freeze the cookies for up to 3 months. Thaw at room temperature or reheat in the oven at 300°F for 5-10 minutes.

Nutrition

Find it online: https://cheftinaskitchen.com/caramel-cheesecake-cookies/