These Caramel Cheesecake Cookies are everything I want in a dessert—soft, buttery cookies with a hint of cinnamon, a luscious cheesecake center, and a sweet caramel drizzle to finish it all off. It’s like having cheesecake in cookie form, and the combination is absolutely irresistible.
Why You’ll Love This Recipe
I love how this recipe brings together the cozy comfort of cookies and the creamy richness of cheesecake. It’s simple enough for a weekend baking session but decadent enough to impress guests. The touch of cinnamon adds warmth, and the caramel drizzle gives it that indulgent twist I crave. If I’m looking for something that feels bakery-quality but easy to make at home, this is it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
Note: The recipe seems to focus on the cookie dough portion. I’m assuming it includes a cheesecake filling and caramel drizzle, so additional common ingredients might include:
Cream cheese (for the filling)
Powdered sugar or granulated sugar (for sweetening the filling)
Vanilla extract
Caramel sauce (for drizzling)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In another bowl, cream the softened butter with sugar (if applicable) until light and fluffy.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Scoop out a portion of the dough, flatten it slightly, and place a small spoonful of sweetened cream cheese in the center.
Fold the dough over to enclose the cheesecake filling and roll into a ball.
Place on the baking sheet and repeat with remaining dough.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Let the cookies cool, then drizzle generously with caramel sauce before serving.
Servings and timing
This recipe makes about 12 to 15 cookies, depending on the size. Prep Time: 15 minutes Cook Time: 12 minutes Cooling Time: 10 minutes Total Time: Approximately 40 minutes
Variations
I like to switch things up by adding a touch of nutmeg or cardamom to the dough for a spiced holiday flavor. Swapping the caramel drizzle for chocolate ganache is another great twist. For a crunchier version, I sometimes mix in chopped pecans or walnuts into the dough.
Storage/Reheating
I keep these cookies in an airtight container in the fridge for up to 5 days because of the cream cheese filling. When I want to serve them warm, I reheat them in the microwave for about 10 seconds to soften the center and make the caramel nice and gooey again. They also freeze well—just thaw overnight in the fridge and warm up slightly before serving.
FAQs
How do I make the cheesecake filling?
I usually mix softened cream cheese with a bit of sugar and vanilla extract until smooth. This gives a sweet, creamy center that pairs perfectly with the cookie dough.
Can I use store-bought caramel sauce?
Absolutely. I often use ready-made caramel sauce to save time. Just make sure it’s thick enough to drizzle without running off the cookie.
Can I freeze these cookies?
Yes, I freeze them in a single layer first, then transfer to a zip-top bag. They can be frozen for up to 2 months.
What can I use instead of cinnamon?
If I’m not in the mood for cinnamon, I substitute with pumpkin spice or leave it out entirely for a more neutral cookie base.
Do I need to chill the dough?
Not necessarily, but if the dough feels too soft or sticky, I sometimes chill it for 20–30 minutes to make it easier to handle.
Conclusion
Caramel Cheesecake Cookies are my go-to when I want a dessert that feels extra special without being overly complicated. They bring the best of cookies and cheesecake together in one bite-sized treat. Whether I’m making them for a party or just to enjoy with a cup of coffee, they never disappoint.
Caramel Cheesecake Cookies are soft, cinnamon-kissed cookies filled with a creamy cheesecake center and topped with a decadent caramel drizzle. These bakery-worthy treats combine the richness of cheesecake with the cozy comfort of cookies in every bite.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 egg
For the cheesecake filling:
4 oz cream cheese, softened
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
For the topping:
Caramel sauce, for drizzling
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, salt, and cinnamon.
In a separate bowl, cream butter with granulated and brown sugar until light and fluffy. Add egg and vanilla, and mix until combined.
Gradually add dry ingredients to wet mixture and mix until soft dough forms.
In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Scoop a tablespoon of cookie dough, flatten slightly, and place a small spoonful of cream cheese filling in the center. Wrap dough around filling and roll into a ball. Repeat with remaining dough.
Place on prepared baking sheet and bake for 10–12 minutes or until edges are golden and centers set.
Cool on the tray for 5–10 minutes, then drizzle with caramel sauce before serving.
Notes
Add nutmeg or cardamom for extra warmth.
Swap caramel for chocolate ganache for a different flavor.
Mix in chopped nuts for added texture.
Chill dough if it feels too soft to handle.
Store in fridge due to cream cheese filling, or freeze for up to 2 months.
