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Caramel Cheesecake Cookies

Caramel Cheesecake Cookies: A Heavenly Homemade Treat

These Caramel Cheesecake Cookies beautifully combine the flavors of graham cracker crust and creamy cheesecake, making them irresistible and easy to whip up.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 teaspoon Baking Soda Acts as a leavening agent
  • 1/2 teaspoon Salt Enhances flavor
  • 1 teaspoon Cinnamon Adds warmth
  • 1 cup Graham Cracker Crumbs Digestive biscuit crumbs can be an alternative
  • 1/2 cup Unsalted Butter Softened for easy creaming
  • 1/2 cup Brown Sugar Infuses moisture
  • 1/4 cup Granulated Sugar Coconut sugar can be used for a lighter touch
  • 1 large Egg Binds ingredients
  • 1 tablespoon Vanilla Extract Elevates overall flavor
For the Cheesecake Filling
  • 8 ounces Cream Cheese Use full-fat for best texture
  • 1/4 cup Granulated Sugar Feel free to adjust to taste
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1 large Egg Yolk Optional for creaminess
For the Topping
  • 1 cup Caramel Sauce Homemade or store-bought
  • 1 teaspoon Sea Salt Optional for salted caramel effect

Equipment

  • mixing bowls
  • Cookie Scoop
  • Parchment Paper
  • Baking sheets

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, beat together cream cheese, granulated sugar, vanilla extract, and optional egg yolk until smooth. Freeze cheesecake balls.
  2. In another bowl, whisk flour, baking soda, salt, cinnamon, and graham cracker crumbs. Cream butter, brown sugar, and granulated sugar. Add egg and vanilla, then combine the mixtures.
  3. Chill the dough for 30 minutes, then preheat oven to 350°F (175°C) and prepare baking sheets.
  4. Assemble cookies by scooping dough, flattening it, placing a cheesecake ball inside, and sealing it.
  5. Bake cookies for 10 to 12 minutes or until edges are golden. Allow cooling on wire rack.
  6. Drizzle with caramel sauce and optionally sprinkle sea salt on top.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

For the best results, freeze cheesecake filling balls well and use a thicker caramel sauce for drizzling.

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