These Caramel Cheesecake Cookies are soft, rich, and layered with flavor. Each bite combines a buttery graham-inspired cookie, a creamy cheesecake filling, and a luscious caramel drizzle on top. I find them to be the perfect dessert when I’m craving something indulgent but not overly complicated. Whether it’s for a holiday tray, a special gathering, or just a treat for myself, these cookies always impress.

Why You’ll Love This Recipe

I love how these cookies offer a complete dessert experience in a compact form. The cookie base gives me a soft and chewy texture, while the cheesecake filling adds richness without overwhelming sweetness. The caramel on top brings everything together with its smooth, sticky finish. They’re easy enough for me to make on a weeknight but elegant enough for a celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cookie Dough:

• 1½ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ½ teaspoon ground cinnamon (optional but I like the warmth it adds)

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ¼ cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• ½ cup graham cracker crumbs (plus more for rolling the dough balls)

For The Cheesecake Filling:

• 4 ounces cream cheese, softened

• ¼ cup powdered sugar

• ½ teaspoon vanilla extract

For The Topping:

• ⅓ cup caramel sauce (store-bought or homemade)

• Optional: a pinch of flaky sea salt for garnish

Directions

1. I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon.

3. In a large bowl, I cream the butter with the granulated sugar and brown sugar until the mixture is light and fluffy — about 2–3 minutes.

4. I beat in the egg and vanilla until fully incorporated.

5. Gradually, I add the dry ingredients to the wet mixture, mixing just until combined.

6. I fold in the graham cracker crumbs and mix until the dough holds together with a slightly grainy texture.

7. I scoop the dough into balls (about 1½ tablespoons each) and roll them in extra graham cracker crumbs for a crunchy edge.

8. I place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. I gently flatten each one slightly with my palm.

9. I bake the cookies for 10 to 12 minutes, or until the edges are set and the centers look slightly underbaked — they’ll finish setting as they cool.

10. While the cookies cool on the tray for 5 minutes, I prepare the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla together until smooth and creamy.

11. Once the cookies are completely cool, I pipe or spoon a dollop of the cheesecake mixture on top of each one.

12. I finish by drizzling caramel sauce over each cookie, and if I’m feeling fancy, I sprinkle a small pinch of sea salt on top.

Servings And Timing

This recipe makes about 8 large cookies or up to 12 medium cookies, depending on the size I shape them.

• Prep Time: 20–25 minutes

• Bake Time: 10–12 minutes

• Cooling and Assembly Time: 15 minutes

Total time from start to finish is around 45 minutes.

Variations

• Mini Cookies: I sometimes make bite-sized versions using a teaspoon of dough and reduce the baking time to 8 minutes.

• Chocolate Caramel: I like to add mini chocolate chips to the dough or drizzle melted chocolate alongside the caramel.

• Nutty Crunch: Chopped pecans or walnuts sprinkled over the caramel give a lovely texture contrast.

• Spiced Twist: I increase the cinnamon or add a pinch of nutmeg for a warm, autumn-inspired flavor.

• Gluten-Free Version: I swap in a gluten-free all-purpose flour and gluten-free graham crackers for a celiac-friendly version.

Storage/Reheating

• Storage: I keep these cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.

• Freezing: I freeze the plain cookie bases (before adding filling and caramel) for up to 2 months. When I’m ready, I thaw and top them fresh.

• Reheating: I let refrigerated cookies sit at room temperature for 10 to 15 minutes before eating. A few seconds in the microwave warms the caramel if I want it gooier.

FAQs

Can I Use Low-Fat Cream Cheese In The Filling?

Yes, but I find that full-fat cream cheese gives a richer and creamier result. Low-fat versions may be thinner and less flavorful.

How Do I Prevent The Cookies From Spreading Too Much?

I chill the dough for 20–30 minutes if it feels too soft. This helps control spreading and gives a thicker, chewier cookie.

Can I Make These Cookies Ahead Of Time?

Absolutely. I often make the dough and filling a day ahead and store them separately in the fridge. I bake and assemble when I’m ready to serve.

What Kind Of Caramel Sauce Should I Use?

I use a thick, good-quality caramel sauce (store-bought or homemade). If it’s too thin, it can run off the cookies.

Can I Leave Out The Cheesecake Filling?

Yes, but then I’d just have caramel cookies — still tasty, but not the same layered treat. The cheesecake layer really sets these apart.

Conclusion

These Caramel Cheesecake Cookies are one of my favorite dessert hybrids — soft, rich, and topped with everything I crave in one bite. The textures play together perfectly, and I always love how quickly they disappear from the plate. Whether it’s a holiday bake or a weekend indulgence, this is a recipe I keep coming back to.

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