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Enjoy bite-sized cheesecake magic with these Crumbl-style Salted Caramel Cheesecake Cookies. Each mouthwatering treat packs the toasty flavor of graham crackers, silky cream cheese topping, and a fancy drizzle of salted caramel into a handy cookie format.
I've tried this copycat version countless times, and I'm convinced the magic happens with a solid graham cracker base and properly cooled cream cheese topping.
Key Ingredients Breakdown
- Graham crackers: Newly crushed and fine for the right cookie feel
- Cream cheese: Full-fat left out to soften works best
- Butter: Go with unsalted so you can tweak the flavor yourself
- Vanilla extract: Stick with real, not the fake stuff
- Caramel sauce: Need the sticky, thick kind for good drizzling
- Sea salt: Big flaky bits make the perfect finish
- Quality flour: Regular all-purpose is your best bet
Simple Making Method
- Get That Cookie Started:
- Whip the butter till fluffy. Mix in sugars bit by bit. Keep beating till super soft. Drop in egg and vanilla. Gently fold in the dry stuff.
- Form Your Cookies:
- Split dough evenly. Coat in graham bits. Press down to the right size. Leave room between each. Make a small dent in the middle.
- Whip Up The Topping:
- Mix cream cheese till no lumps remain. Slowly add in butter. Sprinkle in sugar gradually. Beat till light and airy. Let it sit in the fridge.
- Put It All Together:
- Let cookies cool all the way. Add big swirls of frosting. Make a little dip for caramel. Add caramel carefully. Sprinkle with salt.
- Finish Them Off:
- Cool before eating. Set them up nicely. Add any last touches. Serve while still cool. Keep leftovers safely.
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I came up with these cookies because I couldn't decide between cheesecake and salted caramel, so I smooshed them together.
Mastering Cookie Temperatures
After tons of baking tests, I can tell you getting the temps right changes everything. When your ingredients start at room temp, your cookies turn out perfect. Cold cream cheese frosting keeps its shape when piped. I always wait till cookies are totally cool or the frosting just melts away.
Planning Ahead Tricks
These cookies are great to prep early. I often make cookie bases and frosting at different times and keep them until I need them. You can bake and freeze the plain cookies for up to two months, and the frosting stays good in the fridge for about a week.
Keeping Them Fresh
They taste best in the first few days, but good storage keeps them tasty longer. I put mine in sealed containers in the fridge with parchment between layers. You can eat them cold or let them warm up a bit first.
Ways To Serve
These cookies stand on their own, but also look amazing on a dessert tray. Sometimes I add fresh berries on the side or mix them with other cookie types on a big board. For birthdays, they've even taken the place of cake at my house.
Switch It Up
I've played around with lots of versions over time. A dash of cinnamon in the cookie makes the graham flavor pop, and a bit of dark chocolate on top looks fancy. During Christmas and other holidays, I'll throw on some colorful sprinkles.
Fixing Common Problems
When your frosting gets too soft, just stick it back in the fridge for a bit. If cookies spread too much while baking, try cooling the dough first. I always test one cookie before doing the whole batch to get the timing right.
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These Salted Caramel Cheesecake Cookies have turned into my go-to party treat. Something about that mix of graham cookie, smooth frosting, and salty-sweet caramel just works. People always ask for the recipe when I bring them to gatherings or pack them as gifts.
Frequently Asked Questions
- → Can I make these cookies ahead of time?
- Sure, just keep them in a sealed container in your fridge for up to 5 days. They taste great cold or warmed to room temp.
- → Why add graham crackers to both the dough and coating?
- Graham crackers inside the dough add flavor while the outer coating gives that nice crunch that feels like a real cheesecake crust.
- → Do I need to use Imperial Sugar brand specifically?
- Nope, any granulated, brown and powdered sugar works fine in this recipe.
- → Can I use store-bought caramel sauce?
- Absolutely, homemade is better but a good quality store caramel sauce will work just fine.
- → Why let the cookies cool on the baking sheet?
- They're pretty soft right after baking and need time to firm up so they don't fall apart when you move them.