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Turn a classic dessert upside down with these cheesecake cookies topped with salted caramel. They pack the rich taste of your favorite slice into handy cookie form. The crumbly graham base works perfectly with the smooth cream cheese topping, and that homemade salted caramel sauce on top? It's the finishing touch that'll make everyone grab seconds.
I whipped these up when my daughter didn't want a regular birthday cake. They were such a hit that we now make them for every family get-together. Everyone's always amazed by how many flavors and textures come through in each bite.
Ingredients
- Softened butter: gives these cookies their melt-in-your-mouth goodness
- Brown sugar: brings moisture and that warm caramel backdrop that ties everything together
- Graham crackers: delivers that true cheesecake base feeling in both the dough and outer coating
- Cream cheese: creates that tangy, smooth topping just like a real cheesecake
- Whipping cream: turns your caramel into a velvety sauce that sets up beautifully
- Vanilla extract: rounds out the flavors in all three parts—cookies, topping, and sauce
Step-by-Step Instructions
- Get Everything Ready:
- Heat your oven to 350°F and put parchment on two baking sheets. Don't skip the parchment—it keeps the graham coating from burning and makes cleanup super easy.
- Mix Your Cookie Base:
- Beat your softened butter with both sugars until it's fluffy and light, about 3 minutes at medium. This puts air in there for better texture. Drop in vanilla and add eggs one by one, mixing well after each.
- Finish The Dough:
- Mix all your dry stuff except the extra graham crackers. Don't go overboard with mixing or you'll end up with tough cookies. Gently fold in the 1½ cups of graham crumbs to keep that nice texture.
- Roll And Coat:
- Scoop dough with a 2-inch cookie scoop to get even balls. Roll them in the leftover graham cracker crumbs, pressing lightly so they stick. Space them on your sheets and flatten them to about ¾-inch with the bottom of a glass.
- Bake Them Right:
- Cook one tray at a time for 8-10 minutes until the edges just start turning golden. The middle should look a bit underdone since they'll keep cooking on the hot pan. This timing gives you soft, chewy cookies.
- Let Them Rest:
- Leave the cookies on the hot pan for exactly 5 minutes—this lets them set up without getting overdone. Move them to a cooling rack and wait until they're completely cool before frosting, about 45 minutes.
- Whip Up Your Frosting:
- Mix the softened cream cheese and butter until completely smooth. Add vanilla, then slowly mix in powdered sugar until you get a fluffy mixture that's still firm enough to pipe.
- Top The Cookies:
- Put your cream cheese frosting in a piping bag with a round tip. Start in the middle and work your way out in circles, making a smooth layer that looks like the top of a tiny cheesecake.
- Cook The Caramel:
- Mix butter, brown sugar, salt, and cream in a heavy pot over medium heat. Bring it to a boil while stirring non-stop for 5-7 minutes until it thickens. It's ready when it coats the back of a spoon.
- Add The Final Touch:
- Take it off the heat, stir in vanilla, and let the caramel cool for 15-20 minutes until thick but still pourable. Use a spoon to drizzle it over your frosted cookies in whatever pattern you like.
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The graham crackers really make these cookies stand out. My grandma always used them in her cheesecake bases, and putting them straight into the cookie dough was a total game-changer. I'll never forget when my uncle, who swears he hates cheesecake, couldn't stop eating these and grabbed four in one sitting.
Storing Your Cookies
These treats keep surprisingly well with the right storage. Pop them in an airtight container in your fridge where they'll stay yummy for up to 5 days. The cold actually makes the cheesecake flavor pop even more. If you need to stack them in the container, just put some parchment paper between the layers so the frosting and caramel stay looking nice.
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Make Ahead Options
This is a great choice when you need to plan ahead. You can mix up the cookie dough and keep it in the fridge for up to 2 days before baking. The cream cheese frosting works fine made 3 days early and stored in the fridge, just let it warm up a bit before piping. You can even put together the whole cookies and freeze them for up to a month. Just let them thaw in the fridge overnight before serving.
Flavor Variations
The original salted caramel version is amazing, but you've got options. For chocolate fans, try throwing mini chocolate chips in the dough and drizzling both caramel and chocolate ganache on top. Want something fruity? Add some lemon zest to your frosting and top with fresh berries. When fall comes around, mix cinnamon and nutmeg into the cookie base and swap in maple caramel for a cozy twist.
Serving Suggestions
These cookies look awesome on a tiered stand with berries or chocolate truffles scattered between them. Want to go all out? Stick a small scoop of vanilla ice cream between two cookies and pop them in the freezer for a few minutes before serving. They also taste great with coffee, especially a dark roast that brings out the caramel notes. For grown-up parties, they pair wonderfully with dessert wine too.
Common Questions
- → How long can I keep these cookies?
You can keep them in a sealed container at room temp for about 3 days, or pop them in the fridge for up to 5 days.
- → Is it okay to make the caramel ahead of time?
Absolutely! You can whip up the caramel up to 3 days early. Just keep it in the fridge in a sealed container and warm it slightly before you put it on the cookies.
- → What if I don't have graham crackers?
No worries! Try using digestive biscuits or some almond flour instead. They'll give you pretty much the same taste and feel.
- → What's the best way to add the frosting?
Grab a piping bag with a round tip and start from the middle, going in circles until you reach the edges of your cookie.
- → Can these cookies be frozen?
Sure thing! You can freeze the plain baked cookies without frosting for up to 2 months in an airtight container. Just let them thaw and then add the frosting when you're ready to eat them.