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Get ready to enjoy bite-sized treats that bring cheesecake flavors to your fingertips with these copycat Salted Caramel Cheesecake Cookies. They're a tasty mix of crunchy graham elements, smooth cream cheese topping, and sweet-salty caramel that'll make you think you're at a fancy bakery.
I've tried making these over and over until I got them just right. The trick is definitely using real graham crackers in the dough and making sure your cream cheese topping is nice and cold.
Key Ingredients You'll Need
- Graham crackers: Crush them up fine and use fresh ones
- Cream cheese: Get the full-fat kind and let it warm up first
- Butter: Grab unsalted so you can control the flavor
- Vanilla extract: The real stuff works way better than fake
- Caramel sauce: You want it nice and thick for good drizzling
- Sea salt: The flaky kind looks and tastes best on top
- Quality flour: Just regular all-purpose is fine
How To Make Them Step By Step
- Making Your Cookie Dough:
- Whip your butter till it's fluffy. Slowly mix in your sugars. Keep beating until it's nice and airy. Stir in egg and vanilla. Gently fold in your dry stuff.
- Forming The Cookies:
- Scoop out equal amounts of dough. Cover them in graham crumbs. Push them down to the right size. Don't put them too close together. Make a little dent in the middle.
- Whipping Up The Topping:
- Get the cream cheese nice and smooth. Add your butter bit by bit. Put in the sugar a little at a time. Beat until it's light and fluffy. Pop it in the fridge to set up.
- Putting It All Together:
- Let cookies cool all the way. Add big swirls of topping. Make a little spot for caramel. Add caramel carefully. Sprinkle with salt.
- Getting Them Ready To Eat:
- Cool them before eating. Put them on a nice plate. Add any final touches. Serve them cool. Keep leftovers covered.
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I came up with these cookies because I couldn't decide between having cheesecake or something with caramel, so I just mixed them together!
Getting The Temperature Right
After lots of baking tests, I can tell you that temperature really matters here. When your ingredients start at room temperature, your cookies turn out way better. And don't rush the cooling before you add the cream cheese topping or it'll just slide right off. I always wait until my cookies aren't even slightly warm.
Preparing In Advance
You can totally get a head start with these cookies. I often bake the cookie parts and make the topping separately a day or two before. You can even freeze the plain cookies for up to two months if you want, and the frosting stays good in the fridge for about a week.
Keeping Them Fresh
They taste best within a few days, but with the right storage, they'll stay yummy longer. I put mine in containers that seal tight and keep them in the fridge with parchment paper between layers. You can eat them cold or let them warm up a bit first.
Ways To Serve Them
These cookies are great on their own, but they also look amazing on a dessert plate. Sometimes I'll put out some berries with them or mix them with other types of cookies for a variety. They've even replaced birthday cake at some of my family parties!
Changing Things Up
I've played around with the recipe a bunch. Adding some cinnamon makes the graham flavor pop, and sometimes I drizzle dark chocolate on top for something fancy. During Christmas or other holidays, I'll throw on some colorful sprinkles too.
Fixing Common Problems
If your topping gets too soft while you're working, just stick it back in the fridge for a bit. When your cookies spread out too much, try cooling the dough before you bake it. I always test one cookie first so I can get the timing just right for my oven.
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I now bring these Salted Caramel Cheesecake Cookies to pretty much every get-together. There's something about the mix of graham cookies, creamy topping, and that sweet-salty caramel that just works so well together. Everyone always asks for the recipe, and they make great little gifts too!
Frequently Asked Questions
- → Is it okay to prep these in advance?
- Sure thing! Keep them cold in a sealed container for up to 5 days. Enjoy straight from the fridge or let them warm up a bit.
- → Why are graham crackers used twice?
- The crumbs in the batter add flavor, while the outer coating gives a crunch like a cheesecake crust.
- → Do I have to use Imperial Sugar?
- Not at all! Any brand of granulated, brown, or powdered sugar will do just fine.
- → Can premade caramel sauce replace homemade?
- Absolutely! Store-bought caramel works great, though homemade adds a nice touch.
- → Why let cookies cool on the tray?
- Leaving them on the tray helps them firm up since they're fragile when hot.