Can I freeze these cookies?

Absolutely! Freeze them without the caramel drizzle for best results. Place them in a single layer on a baking sheet until firm, then transfer to an airtight container with parchment between layers. They’ll keep for up to 2 months. Thaw in the fridge and add caramel before serving.

How long do these cookies last?

Stored in the refrigerator, they stay fresh for up to 3 days. Just keep them in an airtight container with parchment paper between layers to prevent sticking. The cheesecake filling holds up beautifully!

Can I use a different cookie base?

Yes, but the graham cracker-cinnamon combo is what makes these special! If you’re in a pinch, you can use a basic sugar cookie dough, but add a teaspoon of cinnamon to keep that warm, cozy flavor.

Can I make these ahead of time?

Definitely! Bake the cookies and make the cheesecake filling a day ahead. Store them separately in the fridge, then assemble and drizzle with caramel just before serving. Perfect for stress-free entertaining!

Irresistible Caramel Cheesecake Cookies Recipe

Description

These soft, cinnamon-spiced cookies with a graham cracker base, creamy cheesecake filling, and a luscious caramel drizzle are sure to be a hit.

Ingredients

Scale

For the Cookies:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup graham cracker crumbs

For the Cheesecake Filling:

8 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

For the Topping:

1/2 cup caramel sauce
1/4 cup graham cracker crumbs (for garnish)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
Cream Butter & Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Mix in egg and vanilla extract until fully incorporated.
Form the Dough: Gradually add dry ingredients to wet mixture until just combined. Fold in graham cracker crumbs.
Shape Cookies: Scoop dough onto baking sheet using a cookie scoop, flatten slightly with fingers.
Bake: Bake 10-12 minutes until golden brown. Transfer to a rack and cool completely.
Make Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Assemble: Spread cheesecake filling on each cooled cookie.
Finish: Drizzle caramel sauce and sprinkle with graham cracker crumbs. Chill for 30 minutes before serving.

Notes

For a gourmet twist, sprinkle a pinch of sea salt over the caramel drizzle before chilling.
These cookies store best refrigerated for up to 3 days in an airtight container.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 22g
Sodium: 140mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 3g
Cholesterol: 40mg

Keywords: caramel cheesecake cookies, cheesecake cookies, caramel dessert, graham cracker cookies, creamy cookie recipe