Why You’ll Love This Recipe
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Decadent Flavor: The soft graham cracker cookies perfectly complement the creamy cheesecake filling and sweet caramel topping for a harmonious taste experience.
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Beautiful Presentation: The marbled cheesecake swirl and glossy caramel drizzle make these cookies visually stunning.
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Simple Preparation: Despite their gourmet appeal, these cookies are straightforward to make with common ingredients and easy steps.
Ingredients
Cookie Base
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1½ cups all-purpose flour
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1 cup graham cracker crumbs
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½ teaspoon baking soda
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¼ teaspoon salt
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¾ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup packed light brown sugar
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1 large egg
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1 tablespoon vanilla extract
Cheesecake Filling
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 teaspoon vanilla extract
Topping
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¼ cup salted caramel sauce
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Coarse sea salt, for sprinkling
Directions
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Prepare the Cookie Dough:
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Gradually add flour, graham cracker crumbs, baking soda, and salt; mix until just combined. -
Shape Cookies:
Scoop tablespoon-sized dough balls onto a prepared baking sheet spaced 2 inches apart. Use a spoon or thumb to make a small indentation in the center of each. -
Make Cheesecake Filling:
In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. -
Fill Cookies:
Place about ½ teaspoon of cheesecake filling into each indentation. Press gently to spread slightly. Use a toothpick or skewer to swirl the cheesecake filling into the cookie dough for a marbled effect. -
Bake:
Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden and centers set. Cool on baking sheet for 5 minutes before transferring to a wire rack. -
Add Topping:
Once cooled, drizzle salted caramel sauce over each cookie and sprinkle with flaky sea salt.
Servings and Timing
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Yield: Approximately 24 cookies
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Prep Time: 20 minutes
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Cook Time: 10–12 minutes
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Total Time: About 30 minutes
Variations
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Add mix-ins like white chocolate chips, chopped pecans, or mini chocolate chips for extra texture.
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Add 1 teaspoon cinnamon or nutmeg for a spiced twist.
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Make vegan by substituting plant-based butter, egg replacer, and dairy-free cream cheese.
Storage and Reheating
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Store in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.
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Freeze unbaked dough balls on a baking sheet until firm, then transfer to a container; bake from frozen adding extra baking time.
FAQs
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How to prevent cheesecake filling from melting? Chill filled dough balls before baking.
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Can I use store-bought caramel? Yes, thick caramel works best.
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Gluten-free option? Use gluten-free flour and graham cracker crumbs.
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Make dough ahead? Yes, refrigerate up to 24 hours.
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Marbled effect tip? Use toothpick to gently swirl filling into dough.
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Freeze baked cookies? Yes, up to 3 months.
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Prevent spreading? Chill dough and space cookies well.
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Alternative nuts? Pecans or walnuts work well.
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Chewier cookies? Use more brown sugar and underbake slightly.
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Add chocolate chips to filling? Yes, fold mini chips into filling.
Conclusion
These Caramel Cheesecake Cookies combine buttery, graham cracker cookies with creamy cheesecake and sweet caramel topping for an irresistible dessert. Easy to make and perfect for celebrations or everyday indulgence, they’re sure to become a favorite treat.
Caramel Cheesecake Cookies
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: About 30 minutes
- Yield: Approximately 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Caramel Cheesecake Cookies blend soft graham cracker cookies with creamy cheesecake filling, topped with salted caramel drizzle and sea salt, inspired by Crumbl’s famous treat.
Ingredients
Cookie Base:
1½ cups all-purpose flour
1 cup graham cracker crumbs
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 tablespoon vanilla extract
Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
Topping:
¼ cup salted caramel sauce
Coarse sea salt, for sprinkling
Instructions
- Cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla; mix until combined.
- Gradually add flour, graham cracker crumbs, baking soda, and salt; mix until just combined.
- Scoop tablespoon-sized dough balls onto baking sheet spaced 2 inches apart. Make a small indentation in each with a spoon or thumb.
- Beat cream cheese, sugar, and vanilla until smooth.
- Fill each indentation with ½ teaspoon cheesecake filling. Gently spread and swirl filling into dough with toothpick for marbled effect.
- Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden and centers set. Cool 5 minutes on sheet, then transfer to wire rack.
- Drizzle salted caramel sauce over cooled cookies and sprinkle with flaky sea salt.
Notes
Add white chocolate chips, chopped pecans, or mini chocolate chips for texture.
Spice with cinnamon or nutmeg for a twist.
Make vegan with plant-based substitutes.
Chill filled dough balls before baking to prevent melting.
Store airtight at room temp up to 3 days or refrigerate up to 1 week.
Freeze unbaked dough balls on tray, then transfer to container; bake from frozen adding time.
Use gluten-free flour and crumbs for gluten-free version.
Prevent spreading by chilling dough and spacing well.
Nutrition
- Serving Size: 1 cookie
- Calories: approx. 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
