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Transform the classic cheesecake experience into handheld delight with these Crumbl-inspired Salted Caramel Cheesecake Cookies. These indulgent treats combine the warmth of graham crackers, the richness of cream cheese frosting, and the sophisticated sweetness of salted caramel into one perfect cookie.
After multiple testing sessions perfecting this copycat recipe, I've found that the secret lies in the graham cracker cookie base and properly chilled cream cheese frosting.
Essential Ingredients Selection
- Graham crackers: Fresh, finely crushed for best texture
- Cream cheese: Full-fat, room temperature for smooth frosting
- Butter: Quality unsalted for best flavor control
- Vanilla extract: Pure, not imitation
- Caramel sauce: Thick consistency for proper drizzling
- Sea salt: Flaky for perfect finishing touch
- Quality flour: All-purpose works best
Detailed Step-by-Step Instructions
- Cookie Base Creation:
- Cream butter until light. Add sugars gradually. Beat until fluffy. Mix in egg and vanilla. Add dry ingredients carefully.
- Cookie Shaping:
- Portion dough evenly. Roll in graham crumbs. Press to proper thickness. Space well on sheet. Flatten centers slightly.
- Frosting Preparation:
- Beat cream cheese until smooth. Add butter gradually. Incorporate sugar slowly. Whip until fluffy. Chill until firm.
- Assembly Process:
- Cool cookies completely. Pipe frosting generously. Create slight well for caramel. Drizzle carefully. Finish with salt.
- Final Presentation:
- Chill before serving. Arrange attractively. Add final garnishes. Serve cool. Store properly.
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These cookies were inspired by my love for both cheesecake and salted caramel, combined into one perfect treat.
Temperature Management
Through many test batches, I've discovered that temperature control makes all the difference. Room temperature ingredients create the perfect cookie texture, while properly chilled cream cheese frosting holds its shape beautifully. I always let the cookies cool completely before frosting to prevent melting.
Make-Ahead Strategy
These cookies work wonderfully for advance preparation. I often make the cookie bases and frosting separately, storing them until needed. The cookies can be baked and frozen unfrosted for up to two months, while the frosting keeps well in the refrigerator for a week.
Storage Solutions
While best enjoyed within the first few days, proper storage keeps these cookies fresh. I store them in an airtight container in the refrigerator, layered between parchment paper. They can be enjoyed chilled or brought to room temperature before serving.
Serving Suggestions
Though perfect on their own, these cookies make a stunning dessert platter presentation. I sometimes serve them alongside fresh berries or create a dessert board with different cookie varieties. For special occasions, I've even used them as an alternative to birthday cake.
Customization Options
Over time, I've experimented with different variations. Adding a touch of cinnamon to the cookie base enhances the graham flavor, while dark chocolate drizzle creates an elegant finish. During holidays, I sometimes add festive sprinkles.
Troubleshooting Tips
If your frosting becomes too soft, a quick chill in the refrigerator firms it up. For cookies that spread too much, try chilling the dough before baking. Always test bake one cookie first to perfect your timing.
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These Salted Caramel Cheesecake Cookies have become my signature dessert for gatherings. The combination of graham cracker cookies, creamy frosting, and salted caramel creates something truly special that always draws compliments. Whether served at a party or packaged as gifts, they never fail to impress.
Frequently Asked Questions
- → Can I make these cookies ahead of time?
- Yes, store them in an airtight container in the fridge for up to 5 days. They can be enjoyed chilled or at room temperature.
- → Why add graham crackers to both the dough and coating?
- The graham crackers in the dough provide flavor while rolling the cookies in graham crumbs adds texture and mimics a cheesecake crust.
- → Do I need to use Imperial Sugar brand specifically?
- No, any brand of granulated, brown and powdered sugar will work in this recipe.
- → Can I use store-bought caramel sauce?
- Yes, while homemade is recommended, good quality store-bought caramel sauce works well too.
- → Why let the cookies cool on the baking sheet?
- This allows them to set up properly without breaking, as they're quite soft when first out of the oven.