Caramel Cheesecake Cookies

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Caramel Cheesecake Cookies – Soft, Creamy & Drizzled with Sweet Bliss

A graham-infused cookie base topped with luscious cheesecake filling and a caramel drizzle

Introduction: A Cookie That Tastes Like Dessert Heaven

If you’ve ever wished cheesecake came in cookie form, your dreams are about to come true. These Caramel Cheesecake Cookies combine the best of both worlds: a soft, graham cracker-infused cookie base, a creamy cheesecake topping, and a decadent caramel drizzle. They’re rich, indulgent, and perfect for holidays, parties, or anytime you want to impress with minimal effort.

With warm cinnamon notes, velvety cream cheese, and a hint of crunch from graham cracker crumbs, these cookies are a celebration of texture and flavor. Plus, they’re easy to make and even easier to devour.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so irresistible:

Cookie Base:

  • All-purpose flour (1½ cups)
    Provides structure and chewiness.
  • Baking soda (½ tsp)
    Helps the cookies rise and stay soft.
  • Salt (½ tsp)
    Balances sweetness and enhances flavor.
  • Cinnamon (1 tsp)
    Adds warmth and depth.
  • Unsalted butter (½ cup, softened)
    Adds richness and moisture.
  • Brown sugar (½ cup, packed)
    Adds sweetness and a hint of molasses.
  • Granulated sugar (¼ cup)
    Balances the brown sugar and helps with texture.
  • Egg (1 large)
    Binds the dough and adds richness.
  • Vanilla extract (1 tsp)
    Adds aroma and flavor.
  • Graham cracker crumbs (¾ cup)
    Adds texture and a nostalgic cheesecake flavor.

Tip: Use finely crushed graham crackers for even distribution.

Cheesecake Filling:

  • Cream cheese (8 oz, softened)
    Smooth and tangy—classic cheesecake base.
  • Powdered sugar (¼ cup)
    Sweetens and smooths the filling.
  • Vanilla extract (½ tsp)
    Adds warmth and balances the tang.

Optional: Add a pinch of lemon zest for brightness

Topping:

  • Caramel sauce (½ cup)
    Sweet and sticky—drizzled for decadence.
  • Graham cracker crumbs (¼ cup)
    Sprinkled on top for texture and visual appeal.

Optional: Use homemade caramel for extra richness.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Spatula
  • Cooling rack

Optional: Piping bag for neat cheesecake topping.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl:

  • Whisk together 1½ cups flour, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.

Set aside.

Step 3: Cream Butter & Sugars

In another bowl:

  • Beat ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy—about 2–3 minutes.

Step 4: Add Egg & Vanilla

Mix in:

  • 1 large egg
  • 1 tsp vanilla extract

Beat until smooth.

Step 5: Combine & Fold

Gradually add the dry ingredients to the wet mixture.

Stir until well combined.

Fold in ¾ cup graham cracker crumbs.

Tip: Chill dough for 15 minutes if it feels too soft.

Step 6: Scoop & Bake

Scoop dough onto the prepared baking sheet—about 1 tbsp per cookie.

Flatten slightly with your fingers or the back of a spoon.

Bake for 10–12 minutes, until golden brown.

Let cool completely on a wire rack.

Step 7: Make Cheesecake Filling

In a bowl:

  • Beat 8 oz cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until smooth and creamy.

Optional: Chill filling for 10 minutes for easier spreading.

Step 8: Assemble Cookies

Spread a layer of cheesecake filling over each cooled cookie.

Drizzle with caramel sauce.

Sprinkle with graham cracker crumbs.

Chill for 30 minutes before serving for best texture.

Yields:

  • 12 cookies

Presentation Tip: Garnish with a pinch of sea salt or a drizzle of chocolate for extra flair.

Serving Suggestions

Perfect for:

  • Holiday cookie trays
  • Birthday parties
  • Dessert buffets
  • Afternoon tea

Pair with:

  • Coffee or espresso
  • Hot cocoa
  • Sparkling wine
  • Vanilla ice cream

Tip: Serve chilled for a firmer cheesecake texture or at room temp for extra creaminess.

Variations to Try

Want to make it your own? Try these delicious twists:

Chocolate Cheesecake Cookies

Add cocoa powder to the cookie dough and drizzle with chocolate sauce.

Strawberry Cheesecake Cookies

Top with strawberry jam instead of caramel.

Coconut Caramel Cookies

Sprinkle with toasted coconut for a tropical twist.

Vegan Version

Use plant-based butter, cream cheese, and egg substitute.

Mini Cheesecake Bites

Bake in mini muffin tins for bite-sized treats.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake cookies and store unfilled for up to 2 days.
  • Refrigerate: Store assembled cookies in airtight container for up to 4 days.
  • Freeze: Freeze unfilled cookies for up to 1 month. Thaw and decorate before serving.

Tip: Keep chilled until serving for best texture and flavor.

Nutrition Notes (Per Cookie, ~1 of 12)

  • Calories: ~280
  • Protein: ~3g
  • Carbohydrates: ~30g
  • Fat: ~16g
  • Sugar: ~18g
  • Sodium: ~150mg
  • Fiber: ~1g

These cookies are:

  • Soft and creamy
  • Sweet and spiced
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Caramel Cheesecake Cookies are more than just a treat—they’re a celebration of flavor, texture, and indulgence. Whether you’re baking for a special occasion or just treating yourself, they’re guaranteed to impress and delight.

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