Caramel Cheesecake Cookies are a delightful fusion of two beloved desserts: cookies and cheesecake. Each bite offers a soft, chewy cookie base filled with a creamy cheesecake center and topped with a luscious caramel drizzle. These cookies are perfect for any occasion, from festive gatherings to a simple treat for yourself.

Why You’ll Love This Recipe

I find these cookies irresistible because they combine the comforting texture of a cookie with the rich, tangy flavor of cheesecake, all enhanced by the sweet depth of caramel. They're straightforward to make and always impress guests with their gourmet appearance and taste.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ 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:

4 oz cream cheese, softened
2 tablespoons powdered sugar
½ teaspoon vanilla extract

For the Caramel Drizzle:

½ cup caramel sauce (store-bought or homemade)
A pinch of sea salt (optional)

Directions

Prepare the Cheesecake Filling:
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Cover and refrigerate for at least 30 minutes to firm up.
Make the Cookie Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the graham cracker crumbs.
Assemble the Cookies:
- Take a tablespoon of cookie dough and flatten it slightly.
- Place a small dollop of the chilled cheesecake filling in the center.
- Wrap the dough around the filling to form a ball, ensuring the filling is completely enclosed.
- Place the cookie balls on the prepared baking sheet and flatten them slightly.
Bake:
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Add the Caramel Drizzle:
- Once the cookies have cooled, drizzle the caramel sauce over each cookie.
- Sprinkle with a pinch of sea salt, if desired.

Servings and Timing

Servings: 12 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes

Variations

Chocolate Lovers: Add chocolate chips to the cookie dough for an extra layer of flavor.
Nutty Twist: Incorporate chopped pecans or walnuts into the dough for added crunch.
Spiced Version: Enhance the cinnamon flavor by adding a pinch of nutmeg or allspice.
Mini Cheesecake Bites: Use a mini muffin tin to create bite-sized versions of these cookies.
Salted Caramel: Use salted caramel sauce for a sweet and salty combination.

Storage/Reheating

Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months.
Reheating: To enjoy warm, microwave a cookie for 10-15 seconds. If frozen, allow the cookie to thaw at room temperature before reheating.

FAQs

What type of caramel sauce works best for these cookies?

I prefer using a thick, high-quality caramel sauce to ensure it stays on top of the cookie without running off. Both homemade and store-bought options work well.

Can I make the cheesecake filling ahead of time?

Yes, I often prepare the cheesecake filling a day in advance and store it in the refrigerator. This makes assembly quicker and more convenient.

How do I prevent the cheesecake filling from leaking out during baking?

Ensuring the cheesecake filling is well-chilled helps it maintain its shape during baking. Also, make sure to completely encase the filling with cookie dough to prevent leaks.

Can I use a different type of cookie dough?

Absolutely! While I love the graham cracker-based dough for its cheesecake crust flavor, you can experiment with chocolate chip or sugar cookie dough as alternatives.

Are these cookies suitable for mailing?

Due to the cream cheese filling, I don't recommend mailing these cookies unless they can be kept refrigerated during transit to ensure food safety.

Conclusion

Caramel Cheesecake Cookies are a delightful treat that combines the best elements of cookies and cheesecake. I enjoy making them for special occasions or whenever I crave something sweet and indulgent. Their rich flavors and creamy centers make them a favorite in my household, and I hope they become a favorite in yours too.

Caramel Cheesecake Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 12 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Caramel Cheesecake Cookies combine the soft texture of cookies with a creamy cheesecake center and a rich caramel drizzle, making them an indulgent treat for any occasion.

Instructions

In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Cover and refrigerate for at least 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, salt, and cinnamon.
Cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in graham cracker crumbs.
Take a tablespoon of dough, flatten it, place a dollop of chilled filling in the center, and wrap dough around to form a ball.
Place cookie balls on baking sheet and flatten slightly.
Bake for 10-12 minutes until edges are golden brown. Cool on sheet for 5 minutes before transferring to a wire rack.
Once cooled, drizzle caramel sauce over cookies and sprinkle with sea salt if desired.

Notes

Ensure the cheesecake filling is well-chilled to prevent leaks during baking.
Use a thick caramel sauce to prevent it from running off the cookies.
Cookies can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
Microwave cookies for 10-15 seconds to enjoy warm.