Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract
  • ½ cup (100g) granulated sugar
  • 3 tablespoons unsalted butter
  • ¼ cup (60ml) heavy cream
  • ¼ teaspoon sea salt

Instructions:

  1. Make the Caramel Sauce: In a saucepan, melt sugar until amber. Add butter, then cream, stirring constantly. Finish with salt. Cool slightly.
  2. Prepare the Cookie Dough: Whisk together dry ingredients. Cream butter and sugars. Beat in egg and vanilla. Gradually add dry ingredients. Chill dough.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar. Add egg yolk, cream, and vanilla.
  4. Assemble the Cookies: Scoop cookie dough onto baking sheets. Press a well into each cookie. Fill with cheesecake filling.
  5. Swirl in the Caramel: Drizzle caramel over the cheesecake filling. Use a toothpick to create a swirl pattern.
  6. Bake: Bake until the edges of the cookies are golden brown and the cheesecake filling is set.
  7. Cool: Cool completely on baking sheets.