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Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk (optional, for extra creaminess)
Cookie Dough
- 1 ½ cups all-purpose flour
- ¾ cup graham cracker crumbs
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Caramel Topping
- ½ cup caramel sauce (homemade or store-bought)
- Pinch of sea salt (optional, for a salted caramel twist)
Instructions
1. Make the Cheesecake Filling
Beat cream cheese, sugar, vanilla, and egg yolk until smooth.
Drop small teaspoons onto a parchment-lined tray.
Freeze for 30–45 minutes until firm.
2. Make the Cookie Dough
In a bowl, whisk together flour, baking soda, salt, cinnamon, and graham cracker crumbs.
In another bowl, cream butter, brown sugar, and granulated sugar until fluffy.
Mix in egg and vanilla.
Gradually add the dry ingredients to form a soft dough.
Chill dough for 30 minutes.
3. Assemble the Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 1½ tbsp of dough, flatten it, and place a frozen cheesecake ball in the center.
Cover with another 1½ tbsp of dough and seal the edges.
Bake for 10–12 minutes, until edges are golden.
Cool completely on a wire rack.
4. Add the Caramel
Drizzle cooled cookies with caramel sauce.
Sprinkle with a touch of sea salt if desired.
