Soft, spiced cinnamon cookies meet creamy cheesecake centers in this decadent treat, all topped off with a drizzle of luscious caramel. These cookies are an irresistible blend of comfort and indulgence—perfect for holidays, parties, or anytime you’re craving something sweet and special.

Why You’ll Love This Recipe

• Two desserts in one — cookies and cheesecake in a single bite

• Warm cinnamon & graham cracker flavor pairs beautifully with the tangy filling

• Rich caramel drizzle adds a finishing touch of indulgence

• Freezer-friendly — make ahead and save for later

• Crowd-pleasing — perfect for gatherings or cookie exchanges

Ingredients

For the Cookies:

• 1 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ 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 granulated sugar

• 1 teaspoon vanilla extract

• 1 egg yolk (optional, for a richer texture)

For the Caramel Topping:

• ½ cup caramel sauce (store-bought or homemade)

• Pinch of sea salt (optional)

Step-by-Step Directions

Step 1:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2:

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

Step 3:

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Step 4:

Add in egg and vanilla extract. Mix until fully combined.

Step 5:

Gradually add dry ingredients to the wet mixture and mix until just combined. Fold in graham cracker crumbs.

Step 6:

In another bowl, mix the cream cheese, sugar, vanilla extract, and optional egg yolk until smooth and creamy.

Step 7:

Scoop 1 tablespoon of cookie dough, flatten in your palm, and place 1 teaspoon of cheesecake filling in the center. Fold dough around the filling and gently roll into a ball. Repeat with remaining dough.

Step 8:

Place cookie balls on the baking sheet, spaced about 2 inches apart.

Step 9:

Bake for 12–15 minutes, or until the edges are lightly golden. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack.

Step 10:

Once cooled completely, drizzle with caramel sauce and sprinkle with a pinch of sea salt if desired.

Serving Ideas

• Pair with coffee or tea for a cozy afternoon treat

• Serve warm with a scoop of vanilla ice cream

• Add to dessert platters for a visually impressive option

Tips & Variations

• Cheesecake Filling: Add a touch of lemon zest to brighten the filling

• Caramel Options: Use salted caramel for added depth, or make your own for a richer flavor

• Storage: Store in an airtight container in the fridge for up to 5 days

• Freeze: Freeze unbaked stuffed dough balls and bake fresh when ready

Frequently Asked Questions

Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 2 days or freeze the stuffed dough balls and bake later.

What if I don’t have graham cracker crumbs?
You can crush digestive biscuits or use vanilla wafer crumbs as a substitute.

Does the filling stay soft after baking?
Yes, the cheesecake filling stays creamy even after baking and cooling.

Can I skip the egg yolk in the cheesecake filling?
Absolutely. It’s optional and simply adds richness.

Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, it’s best to store them in the fridge.

Final Thoughts

Caramel Cheesecake Cookies are the ultimate treat for cheesecake lovers and cookie fans alike. With a gooey center, warm cinnamon cookie shell, and a sweet caramel drizzle, every bite feels like a little indulgence. Whether you’re baking for a crowd or treating yourself, this recipe is sure to impress.