These gooey cheesecake cookies are stuffed with caramel – and they 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 cookie recipe you’ll make again and again.
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 classic 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!
This recipe is an adaptation of my salted caramel chocolate chip cookies – have you tried them yet? The rolo in the center is always a sweet surprise, but it’s fall, so no chocolate here! We’re saving that for Christmas.
Don’t miss all of my amazing collection of fall cookie recipes!
Cheesecake Cookies
These cookies are made with all the flavor of cheesecake, wrapped into one delicious cookie!
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?
Why You’ll Love It
You’ll also love my Caramel Cheesecake Bread!
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Flour – All purpose, no need to sift.
- Sugar – White granulated sugar.
- 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.
- Vanilla – Store bought or Homemade Vanilla Extract adds a hint of flavor.
- Graham Cracker Crumbs – Crush your own or purchase crushed graham crackers.
Tools
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Parchment Paper
- Cookie Sheets
- Wire Cooling Rack
- Rolling Pin
How to Make
- 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
Pressing cookies after they come out of the oven allows for perfectly shaped and even cookies. Here’s how we do it:- 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.
How to Store
- Room Temperature – These cookies can sit out at room temperature safely for up to two hours, but because they have cream cheese, they should be refrigerated after that.
- Refrigerate – These cookies can be safely refrigerated for up to 3-4 days, though they are not as delicious as they are when fresh.
- Freeze – Freeze your cookies for up to 6 months, packaged in an airtight container.
Reheat
These cookies are best served warm so you get the gooey caramel center! Heat for 10 seconds in the microwave before serving.
More Cookies
Caramel Cheesecake Cookies
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}
Julie’s Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
Originally published September 2016
Can I use almond or coconut flour for this recipe. Would it change the texture of the cookie.
Thanks.
I haven’t tried either but if you do, let me know!
Caramel and cheesecake are two of my favorite things!
How long do these cookies last for?
They keep well for a few days. Enjoy!
Wow these look amazing! I loove caramel and cheesecake!!
x Annabelle
travelsandtea.com
Thanks, Annabelle! I hope you enjoy them as much as we do!
Those cookies look so delicious, and easy to make too. Do you think we could use light cream cheese instead of regular?
You can, but it can change the consistency. Just watch your bake time carefully.