Caramel Cheesecake Cookies

LAST UPDATED: Jul 23, 2020 | PUBLISHED: Oct 05, 2019 | By: Julie Blanner

These gooey Cheesecake Cookies (with caramel) are everything you need in your life. It’s just like a caramel cheesecake in bite-size pieces! Keep reading for the must have Caramel Cheesecake Cookies Recipe you’ll make again and again!

cheesecake cookies with caramel

Cheesecake Cookies

For years I didn’t like cheesecake or at least didn’t think I did. I didn’t care for the taste of cream cheese. Little did I know what I was missing. Now I crave cheesecake morning, noon and night and wish I wasn’t so fond of it.

There’s nothing like a creamy piece of cheesecake to end the day. But, if you prefer your cheesecake in bite-sized treats that aren’t so hard on the hips, these Cheesecake Cookies stuffed with caramel are for you!

You can have your cheesecake and eat it, too! I love how light, yet thick these caramel Cheesecake Cookies are. They’re best served slightly warm to enjoy that gooey caramel center.

This recipe is an adaptation of my salted caramel chocolate chip cookies – have you tried them yet? The rol0 in the center is always a sweet surprise, but it’s fall, so no chocolate here! We’re saving that for Christmas.

Cheesecake Cookies

These cookies are made with all the flavor of cheesecake, wrapped into one delicious cookie!

Graham crackers, sweet cream cheese with a hint of vanilla and stuffed with caramel for good measure. They’re a taste of fall you’ll want to enjoy all year! 

If you love the rich creamy flavor of a good cheesecake as much as we do, you’ve got to try my incredible no bake cookie butter cheesecake too!

Cheesecake Cookie Ingredients

  • Cream CheeseSoftened cream cheese for smooth consistency. Full fat is preferred.
  • Butter – I always bake with salted butter, but you can use unsalted if you prefer.
  • Sugar – White granulated sugar.
  • Vanilla – Store bought or Homemade Vanilla Extract adds a hint of flavor.
  • Flour – All purpose, no need to sift.
  • Graham Cracker Crumbs – Crush your own or purchase crushed graham crackers.

If you’re a baking connoisseur and don’t need all my cookie tips and tricks, essential baking info, and similar recipe ideas you can simply scroll to the bottom of the page where you can find the printable recipe card for these amazing caramel cheesecake cookies!

You can get the full printable recipe in the card below.

How to Make Caramel Cheesecake Cookies

  1. Combine cream cheese, butter, sugar and vanilla.
  2. Gradually Add flour and graham cracker crumbs.
  3. Make Dough Balls Roll a large ball of dough (I made them the size of 2 cookie scoops).
    salted caramel cheesecake cookies | the best Christmas cookie recipes
  4. Stuff – poke a hole to insert a caramel, and roll back into a ball.
  5. Bake.
  6. Press and Bake Again remove from oven, gently press each cookie with a flat glass and bake for 3 more minutes.
    salted caramel cheesecake cookies | the best Christmas cookie recipes
Easy Stuffed Caramel Cheesecake Cookies | best cookie recipes

Tips 

You can use just a regular no-stick pan, however, I do recommend using a lined cookie sheet in case any oozes out!

Another good trick is to use a silicone baking mat, they’re reusable and super easy to clean off after.

Easy Stuffed Caramel Cheesecake Cookies | best cookie recipes

Pressing cookies after they come out of the oven allows for perfectly shaped and even cookies. Here are some tips to make sure you don’t have a post-baking disaster on your hands.

Tips For Pressing Cookies

  • Once you choose a glass, lightly grease the bottom with butter or shortening to keep it from sticking to the cookies.
  • Make sure to apply just a light amount of pressure, you don’t want to completely flatten the cookies.
  • Make a twisting motion while pressing down, another way to prevent sticking.
Easy Stuffed Caramel Cheesecake Cookies | best cookie recipes

You can even freeze these Caramel Cheesecake Cookies! That’s one of my favorite thing about cookies, they are so easy to freeze and save for a rainy day.

How To Freeze Cookies

They’ll last in the freezer for up to three months if stored properly. Here are a few great tips for freezing cookies:

  • You should first quick freeze the cooled cookies by placing them on a cookie sheet lined with wax paper. Some they are chilled you can place them in a zip-top freezer bag, or place them in an airtight container, separating each cookie layer with a sheet of wax paper.
  • When you want to remove them from the freezer and let them thaw, remove the cookies from the bag, or container you stored them in.
  • If they thaw in what they were stored in, the condensation produced in the thawing process might make them soggy.
  • No one wants a soggy cookie, so just take them out of the freezer and put them back on a baking sheet while the cookies get to room temperature and enjoy!
Easy Stuffed Caramel Cheesecake Cookies | best cookie recipes

You can never have too many cookie recipes on hand. They’re the perfect quick treat you can whip for in no time for any occasion.

I’ve found a few game-changing recipes lately that I know all of you will love. Make sure to save all these recipes for the next time you have a major cookie craving.

fall cookie week - Caramel Cheesecake Cookies

PS You’ll also love Caramel Cheesecake Bread!

Turing down one of these caramel cheesecake cookies is simply impossible. You might even find yourself going back for seconds or maybe even thirds… you deserve it, right?

These caramel cheesecake cookies are almost as good to look at as they are to eat, so don’t waste any time, get to baking!

salted caramel cheesecake cookies | the best Christmas cookie recipes
salted caramel cheesecake cookies | the best Christmas cookie recipes

Caramel Cheesecake Cookies

Julie Blanner
These gooey caramel cheesecake cookies are everything you need in your life. It’s just like caramel cheesecake in bite-size pieces!
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 24
Calories 160 kcal

Ingredients
  

  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 cup all purpose flour
  • 1/2 cup graham cracker crumbs
  • 1 bag of caramels

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine cream cheese, butter, sugar and vanilla. Beat until fluffy.
  • Gradually add flour and graham cracker crumbs.
  • Roll a large ball of dough {I made them the size of 2 cookie scoops} and poke a hole to insert a caramel, and roll back into a ball.
  • Bake on a lined cookie sheet for 12 minutes. Remove from oven, gently press with a glass Optional: add a crack of sea salt to the top
  • Bake 3 additional minutes. Serve slightly warm {10 seconds in the microwave}

Notes

If you don’t have premade graham cracker crumbs, you can use a food processor to make your own from regular graham crackers. 
 
How to freeze cookies:
You should first quick freeze the cooled cookies by placing them on a cookie sheet lined with wax paper.  Once they are chilled you can place them in a zip-top freezer bag, or place them in an airtight container, separating each cookie layer with a sheet of wax paper.
When you want to remove them from the freezer and let them thaw, remove the cookies from the bag, or container you stored them in. If they thaw in what they were stored in, the condensation produced in the thawing process might make them soggy.
No one wants a soggy cookie, so just take them out of the freezer and put them back on a baking sheet while the cookies get to room temperature and enjoy! 

Nutrition

Calories:160kcalCarbohydrates:22gProtein:2gFat:7gSaturated Fat:4gCholesterol:21mgSodium:76mgPotassium:27mgFiber:1gSugar:13gVitamin A:245IUCalcium:13mgIron:1mg
Keywords cheesecake cookies, cream cheese cookies
Did you Make This Recipe?Mention @JulieBlanner

Originally published September 2016

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