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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
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.
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! PS don’t miss all of my amazing Fall Cookie Recipes!
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 Cheese – Softened 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
- Combine cream cheese, butter, sugar and vanilla.
- Gradually Add flour and graham cracker crumbs.
- Make Dough Balls Roll a large ball of dough (I made them the size of 2 cookie scoops).
- Stuff – poke a hole to insert a caramel, and roll back into a ball.
- Bake.
- Press and Bake Again remove from oven, gently press each cookie with a flat glass and bake for 3 more minutes.
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.
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.
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!
Curious about freezing your cream cheese recipes? Read more in Can you Freeze Cream Cheese to learn all about what works and what doesn’t!
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.
PS You’ll also love Caramel Cheesecake Bread!
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!
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?
Caramel Cheesecake Cookies
These gooey caramel cheesecake cookies are everything you need in your life. It’s just like caramel cheesecake in bite-size pieces!
Yield
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 1/2 cup white granulated 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}
Tips
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 Information
Calories: 160kcal (8%), Carbohydrates: 22g (7%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 4g (20%), Cholesterol: 21mg (7%), Sodium: 76mg (3%), Potassium: 27mg (1%), Fiber: 1g (4%), Sugar: 13g (14%), Vitamin A: 245IU (5%), Calcium: 13mg (1%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Originally published September 2016
Sammi Reeves says
Did you use SR or plain flour in the caramel cheesecake cookies?
Julie says
All purpose. Enjoy!
Michelle Schattner says
How do you get the recipe for the Carmel cheesecake cookies?
Julie says
Just scroll down to the recipe card and enjoy!
Vickie says
Haha. Interesting..I’ve always loved Loved cheesecake but not caramel so much until lately!
Your cookies sound delicious.
I am pinning to make for a family member who loves caramel anything. A little Christmas surprise.
Of course I’ll have to make a test batch for us.
BTW I am not getting credit for all entries for the fabulous giveaway? I’m not sure why .. I’ve done everything asked.
Thanks
Vickie V.
floridagld
Anita says
This Caramel Cheesecake look so Yummy! Thanks for sharing.
Kate L says
These cookies look SO GOOD! I love caramel and cheesecake, so this is a win-win. Recipe: printed!