Ingredients :
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup graham cracker crumbs
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Topping:
- Caramel sauce (for drizzling)
- Extra graham crumbs (optional)
Instructions
- Prepare Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop small dollops onto a parchment-lined tray and freeze for 30 minutes (this makes stuffing easier).
- Make Cookie Dough
- In another bowl, whisk flour, baking soda, salt, and cinnamon.
- In a large bowl, cream butter and sugars until light and fluffy.
- Mix in egg and vanilla.
- Stir in dry ingredients, then fold in graham cracker crumbs.
- Stuff & Bake
- Scoop a ball of cookie dough, flatten it, and place a frozen cheesecake dollop in the center.
- Wrap dough around filling and seal edges.
- Place on lined baking sheet, spacing apart.
- Bake at 350°F (175°C) for 10–12 minutes until golden.
- Finish with Caramel
- Let cookies cool slightly, then drizzle with caramel sauce and sprinkle graham crumbs on top.
Pro Tip: Warm these up for 10 seconds in the microwave before serving for that melt-in-your-mouth cheesecake + caramel magic!
