Ingredients:

  • 55g unsalted butter, melted
  • 90g graham cracker crumbs
  • 30g all-purpose flour
  • 38g brown sugar, packed
  • 1.5g salt
  • 225g cream cheese, softened to room temperature
  • 30g powdered sugar
  • 5ml vanilla extract
  • 8g all-purpose flour
  • 120ml salted caramel sauce, warmed
  • 2g flaky sea salt

Instructions:

  1. Combine melted butter, graham cracker crumbs, flour, brown sugar, and salt in a bowl. Mix until the dough looks like wet sand. Note: Don't overwork it or the butter will separate.
  2. Scoop 2 tablespoons of dough per cookie. Press into a small disc and use your thumb to create a deep indentation in the center.
  3. Bake at 350°F (180°C) for 8-10 minutes until the edges are golden brown. Let them cool completely on the pan.
  4. Beat the softened cream cheese until smooth. Slowly add powdered sugar, vanilla, and flour. Beat on high for 2 minutes until the mixture is stiff and glossy.
  5. Pipe a generous dollop of the cheesecake mixture into the center of each cooled cookie. Smooth the top with a spatula for a clean look.
  6. Place the cookies in the refrigerator for at least 2 hours. Note: This is non negotiable for the filling to set.
  7. Warm the caramel sauce slightly in a pan. Drizzle it over the chilled cheesecake centers.
  8. Immediately sprinkle with flaky sea salt before the caramel sets.