I think I’m addicted to Cream Cheese! Like ‘I want to add it to everything that goes in my mouth’..addicted. This addiction kind of hit me out of the blue, but boy, did it hit me Hah..ard! Not only is Cream Cheese perfect in almost every savory dish you can imagine..but what it does to sweet treats, should be illegal! 
Why does it have to be so sly and subtle with it’s thick, rich creaminess and all. Totally tempting me with its innocent white, smooth & creamy texture! ..Ugh, SOO not fair! Honestly though, these caramel filled, cheesecake cookies have to be one of the very best cookies I’ve ever..I mean EVER had! Soo, thank you Cream Cheese..lol!
And it’s fun to get creative with them, fill them with Strawberries, Blueberry Jam, or anything else you can think of..you can’t go wrong!
Rich & creamy little hand-held Cheesecakes in cookie form..OMG! I don’t think a cookie can possibly get any better than these! Cheese-cakey cookies, topped off with a puddle of thick Caramel..yeah, that’s right! Oh..and then there’s the little detail of Graham Cracker Crumbs around the edges, just to make them even more authentic & delicious!
You will LUV these little cookie Cheesecakes!
What you’ll need fro approx. 12 Cheese Cakey Cookies:
(Feel free to easily double this recipe for more cookies)
1/2 a Box of White Cake Mix
1 Egg
4 oz. Cream Cheese
2 tbsp. Melted Butter
1 Cup Caramel Sauce
1 Cup Graham Cracker Crumbs
A cupcake pan
Directions:
In a medium bowl mix together the Cake mix, melted butter, egg & cream cheese..use a spoon to really smear it and blend it well into a dough-ish consistency!
Scoop some batter into a cupcake pan..about 1/4 the way up the sides…
Bake them at 350 for about 15 minutes, just until they’re firm.
While they’re warm, indent them with something smaller than they are to form a cookie cup…
Let them cool and then rub some water (or melted butter) lightly around the rim of the cookie cup and dip it into some Graham Cracker Crumbs..
Fill them up with Caramel Sauce..or whatever you’d like!
And take a soft, creamy, sweet bit of Heaven! ~Enjoy!
I must make these… sweet mercy, time for a grocery run. Thanks for sharing the recipe.
peace~elaine
I love cream cheese and I love caramel so I can’t wait to make these!
My second batch is in the oven as I type this. My first batch came out SOOOO delicious! My head is swimming with all the different kinds of fillings to try…I think some of my second batch will have a little chocolate in the middle
Oh so yummy and super EASY (make sure you put your biceps into the mixing though!). Thank you, thank you, THANK YOU!!! 
xoxo
Oh YAY!!!! I’m SOOO glad you love them! And yes..it is a great arm work-out, the perfect reason to have a few more cookies!
Let me know how the other fillings worked out..souds great!
These turned out fabulous! though mine are in cupcake papers because i am quite unskilled at getting anything out of muffin tins without them. I love you blog and your humor about food, its exactly my thought train when i think about foods.
i did half caramel and the other half batch chocolate filled. both are great. I also used a kitchen-aid mixer so that helped a lot.
Oh that’s GREAT!! I’m So happy you love them! And you’re SOOO lucky to have that Kitchen Aid!!
Great idea of pressing in with a bottle to create an impresssion. Nice recipe
. Btw, saw you in the kitchendaily curator network and thought I will stop by to say hi . Archana
These look delicious! Do they freeze well?
I didn’t freeze them, however I’d treat them just like a Cheesecake, and Cheesecake freezes well!
I just made these…. I put blackberry jam with a fresh blackberry on each of mine!
Gonna make these and put lemon curd in some and what ever I think of in the others!! Tanks for sharing.
I can’t wait to try this! Do you think making a graham cracker crust on the bottom of the cookie would work well? Or maybe pressing a chocolate kiss into the center while they’re hot! I’ve got too many ideas to play with here!
Ooo Yes and YES!