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–+ servings
These look absolutely delicious! A stack of caramel cheesecake cookies, with the caramel drizzling over the sides. So tempting

Copycat Crumbl Caramel Cheesecake Cookies

Copycat Crumbl Caramel Cheesecake Cookies that surpass even Crumbl’s original! A graham cracker cookie base, topped with a creamy cheesecake filling and drizzled with salted caramel sauce.
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Prep Time 1 minute
Cook Time 12 minutes
Cool Time 30 minutes
Total Time 43 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American
Calories: 715
Ingredients Method Nutrition Notes

Ingredients
  

Graham Cracker Cookie
  • 2 ¼ cups 286g all-purpose flour Measured accurately for best texture
  • 1 ¼ cups 150g graham cracker crumbs Adds texture and flavor
  • 1 ⅛ teaspoon baking soda Leavening agent for spreading
  • ½ teaspoon salt Enhances flavor
  • ⅞ cup 188g unsalted butter room temperature For creamy dough texture
  • ½ cup + 2 tbsp 112g granulated sugar (Sweetness base)
  • ½ cup + 2 tbsp 124g light brown sugar packed (Adds a slight molasses flavor)
  • 1 large egg Provides structure and moisture
  • 1 tablespoon vanilla extract For flavor depth
  • Additional ¼ cup 34g graham cracker crumbs for rolling (For rolling the dough balls)
Caramel Cheesecake Topping
  • 10 oz cream cheese room temperature Softened for easy mixing
  • 1 ¾ cups 201g powdered sugar For sweetness and creamy texture
  • 1 ½ teaspoon vanilla extract Enhances flavor
Salted Caramel Sauce
  • ½ cup salted caramel sauce For drizzling and finishing

Method
 

  1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
  2. Mix together the flour, graham cracker crumbs, baking soda, and salt in a medium-sized bowl. set aside
  3. Cream together the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until fluffy and light in color, about 2-3 minutes.
  4. Add in the egg, mixing until fully incorporated. Then add the vanilla extract and continue mixing.
  5. Add the dry ingredients and mix until just combined. The dough will be thick. Do not overmix. Use a spatula to finish bringing it together.
  6. Form 10 cookie dough balls, about 6 tablespoons (105g) each, rolling them in graham cracker crumbs. assemble
  7. Place the dough balls on the prepared baking sheets. Press them lightly with a cup or spoon to slightly flatten.
  8. Bake for 12-15 minutes, until the edges are golden and the cookies are set. Allow them to cool on the baking sheets for 5-10 minutes, then transfer to a cooling rack.
  9. While cookies cool, prepare the salted caramel sauce as per the recipe instructions, then set it aside to cool to room temperature.
  10. Beat the cream cheese in a large bowl until smooth. Add the powdered sugar and vanilla, mixing until smooth.
  11. Once the cookies and caramel sauce have cooled, pipe or spread the cheesecake topping over each cookie, then drizzle with caramel sauce.

Nutrition

Serving: 110gCalories: 715kcalCarbohydrates: 101.3gProtein: 7.8gFat: 31.6gSaturated Fat: 18gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 6.2gCholesterol: 104.8mgSodium: 608.8mgPotassium: 137mgFiber: 1.3gSugar: 64.6gVitamin A: 15IUCalcium: 6mgIron: 4mg

Notes

These cookies are a sweet indulgence with the perfect balance of graham cracker, cheesecake, and salted caramel flavors. Best served cool for the ultimate flavor experience.

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