Cheesecake Caramel Cookies Recipe
Introduction
Cheesecake Caramel Cookies combine a buttery, tender cookie base with a creamy cheesecake filling and a luscious caramel topping. These delightful treats offer a perfect balance of sweet and salty flavors, making them an irresistible indulgence for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup caramel sauce
- 1/4 teaspoon sea salt flakes
Instructions
- Step 1: In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour and salt, mixing until just combined into a soft dough. Refrigerate for 30 minutes.
- Step 2: Preheat the oven to 350°F (175°C). Roll the cookie dough into 1.5-inch balls and place them in a muffin tin. Press down in the center of each ball to create a cup shape. Bake for 10-12 minutes until the edges are just golden.
- Step 3: While the cookies bake, beat the cream cheese, powdered sugar, vanilla extract, and egg yolk together until smooth and creamy. When the cookies come out of the oven, immediately press the centers down again if they have puffed up.
- Step 4: Fill each cookie cup with about 1-2 teaspoons of the cream cheese mixture. Return the tin to the oven and bake for an additional 5 minutes to set the filling. Allow the cookies to cool completely in the pan.
- Step 5: Once cooled, carefully transfer the cookies to a wire rack. Warm the caramel sauce slightly if it is too thick, then transfer it to a piping bag fitted with a star tip. Pipe a decorative swirl of caramel on top of each cookie. Sprinkle with sea salt flakes.
- Step 6: Refrigerate the cookies for at least 1 hour to allow them to set completely. Before serving, let them sit at room temperature for 10 minutes for the best texture and flavor.
Tips & Variations
- Use room temperature ingredients to ensure the smoothest cheesecake filling.
- If you don’t have a piping bag, drizzle the caramel with a spoon for a rustic look.
- Let the cookies cool for 10 minutes in the muffin tin before removing to help prevent breaking.
- These cookies can be made a day ahead and stored in the refrigerator.
Storage
Store leftover cookies in an airtight container in the refrigerator for up to 5 days. To enjoy, remove them from the fridge and let them sit at room temperature for about 10 minutes before serving. This helps soften the cheesecake filling and enhances the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly and saves time. Just warm it slightly before piping or drizzling on the cookies.
How do I prevent the cookie cups from puffing up too much?
Press the centers down immediately after baking while the cookies are still warm. This ensures there is enough space for the cheesecake filling.
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Cheesecake Caramel Cookies Recipe
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies 1x
Description
Cheesecake Caramel Cookies are a delightful treat combining buttery soft cookie cups filled with creamy cheesecake and topped with a luscious caramel swirl and a sprinkle of sea salt flakes. These cookies offer a perfect balance of sweet and salty flavors with a rich, creamy texture that melts in your mouth, ideal for dessert lovers seeking a sophisticated homemade cookie experience.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
Topping
- 1/2 cup caramel sauce
- 1/4 teaspoon sea salt flakes
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes. Add the all-purpose flour and salt, mixing until just combined to form a soft dough. Cover and refrigerate the dough for 30 minutes to firm up.
- Preheat and Shape: Heat your oven to 350°F (175°C). Roll the chilled cookie dough into 1.5-inch balls and place each ball into a muffin tin cup. Press gently in the center of each ball to create a cup shape that will hold the filling during baking.
- Bake the Cookie Cups: Bake the cookie dough cups for 10-12 minutes or until the edges are just beginning to turn golden. Remove from the oven and if the centers have puffed up, immediately press them down gently again to reform the cups.
- Make Cheesecake Filling: While the cookie cups bake, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until the mixture is smooth, creamy, and fully combined.
- Fill and Bake Again: Spoon about 1 to 2 teaspoons of the cheesecake filling into each cookie cup. Return the filled cookie cups to the oven and bake for an additional 5 minutes to allow the filling to set slightly.
- Cool and Decorate: Allow the cookies to cool completely in the muffin tin. Once cooled, carefully transfer them to a wire rack. If the caramel sauce is too thick, warm it slightly for easier piping. Use a piping bag fitted with a star tip to pipe decorative swirls of caramel on top of each cookie, then sprinkle sea salt flakes over the caramel.
- Chill to Set: Refrigerate the cookies for at least 1 hour to let the caramel and cheesecake filling set fully. Before serving, bring the cookies to room temperature for 10 minutes to enhance texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure all ingredients are at room temperature to achieve the smoothest cheesecake filling.
- If you don’t have a piping bag, you can drizzle caramel with a spoon for a rustic look.
- Cookies can be made a day ahead and stored in the refrigerator to save time.
- For easier removal from the muffin tin, cool cookies for 10 minutes in the pan and then loosen edges carefully with a knife.
- Check all ingredients for potential allergens and consult a professional if unsure.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake cookies, caramel cookies, cookie cups, dessert cookies, sweet and salty cookies, cream cheese cookies, baked cheesecake treats
