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Caramel cheesecake cookies combine the best of both worlds—soft, chewy cookies and smooth, creamy cheesecake with a decadent caramel drizzle. These treats bring together a buttery graham cracker cookie base topped with rich cheesecake filling and finished off with luscious caramel sauce. It's a perfect bite every time with a delightful contrast between textures and flavors, making them stand out at any dessert gathering.
I first made these during a holiday bake-off and was amazed how they became an instant family favorite. My kids now request them every time we have guests.
Ingredients
- All-purpose flour: provide the right structure and tenderness in the cookie
- Baking soda and salt: help the cookies rise and balance the sweetness
- Cinnamon: adds a warm, subtle spice that pairs beautifully with caramel
- Unsalted butter: softened for smooth creaming with the sugars and cream cheese
- Brown sugar: for moisture and deep sweetness along with granulated sugar for balance
- Large egg and vanilla extract: to bind and flavor the dough evenly
- Graham cracker crumbs: add a buttery, slightly crunchy texture reminiscent of classic cheesecake crust
- Cream cheese: softened to ensure a creamy, lump-free cheesecake topping
- Powdered sugar: in the filling to keep it silky smooth
- Caramel sauce: for that irresistible drizzle that brings everything together
- Extra graham cracker crumbs: for garnish and added texture
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. This ensures even distribution of the leavening and spice.
- Cream Butter and Sugars:
- Using a hand or stand mixer, cream the softened butter, brown sugar, and granulated sugar together on medium speed until pale and fluffy. This step is key for light cookies.
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract completely, making sure they are well incorporated to create a cohesive dough.
- Combine Dry Ingredients:
- Add the dry ingredients gradually to the wet mixture and mix on low speed just until combined. Overmixing can make cookies tough.
- Fold in Graham Cracker Crumbs:
- Gently fold in the graham cracker crumbs to add extra flavor and a subtle crunch without activating gluten.
- Portion and Shape:
- Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them evenly apart. Lightly flatten each dough ball with your fingertips for even baking.
- Bake and Cool:
- Bake for 10 to 12 minutes until the edges are golden brown but the centers remain soft. Transfer to a cooling rack and allow cookies to cool completely.
- Prepare Cheesecake Filling:
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. It should be spreadable but firm.
- Assemble Cookies:
- Spread a layer of cheesecake filling on each cooled cookie with a small offset spatula or spoon.
- Add Toppings:
- Drizzle caramel sauce over the cheesecake layer and sprinkle extra graham cracker crumbs for garnish.
- Chill Before Serving:
- Place the cookies in the refrigerator for at least 30 minutes to firm up the cheesecake filling and set the caramel drizzle for clean bites.
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The graham cracker adds nostalgic flavor reminiscent of classic cheesecake crusts. One family moment I cherish is bringing these to a holiday potluck where the cookies disappeared almost instantly, sparking compliments all around.
Storage Tips
Store the cookies in a single layer in an airtight container in the refrigerator. If you need to stack them, place parchment paper between layers to avoid sticking. They keep well for up to five days chilled. You can freeze baked cookie bases before assembling—just thaw before adding the cheesecake and caramel toppings.
Ingredient Substitutions
If you want a gluten-free option, use a gluten-free flour blend and gluten-free graham crackers. For the caramel, chocolate ganache or fruit preserves like raspberry jam also work well as alternative toppings. If cream cheese is not available, mascarpone cheese is a good substitute for similar texture and flavor.
Serving Suggestions
These cookies are delicious served cold alongside a hot cup of coffee, spiced chai, or cocoa to contrast the chilly creaminess. They also pair beautifully with a scoop of vanilla or caramel ice cream to make a decadent plated dessert. A light sprinkle of flaky sea salt on top elevates their flavor profile by balancing the sweetness.
Cultural Context
Caramel cheesecake cookies take inspiration from classic New York style cheesecake. By turning cheesecake into a hand-held treat with cookie bases and caramel accents, this recipe offers a portable spin on a traditional dessert often reserved for slices.
Commonly Asked Questions
- → Can the dough be prepared ahead?
Yes, the dough can be refrigerated for up to 2 days before baking, allowing easier handling and improved flavor development.
- → Is it possible to use store-bought dough?
Store-bought sugar cookie dough can be used, but adding finely ground graham cracker crumbs helps mimic the intended texture and flavor.
- → Can the caramel topping be substituted?
You can replace caramel with alternatives like chocolate ganache or fruit preserves to vary the flavor profile.
- → Why chill the cookies after assembly?
Chilling helps the creamy layer to firm up, preventing it from sliding off and improving the overall texture and handling.
- → Are gluten-free versions possible?
Yes, using gluten-free flour blends and graham crackers allows crafting a gluten-free version without compromising flavor.
- → What’s the best way to transport these treats?
Place cookies in a single layer in a sturdy container, separating layers with parchment to avoid sticking, and keep them chilled until serving.
- → How long can these sit out safely?
Due to the creamy layer, limit to about 2 hours at room temperature; longer times require refrigeration to maintain freshness.