Salted Caramel Cheesecake Crumbl (Print Version)
# Ingredients:
→ Cookie Base
01 -
Half a cup of extra graham cracker crumbs for rolling
02 -
A quarter teaspoon baking powder
03 -
One and a half cups each of flour and graham cracker crumbs
04 -
Two teaspoons vanilla
05 -
Three quarters cup softened butter
06 -
A third cup each, brown sugar and white sugar
07 -
Two big eggs
08 -
Half a teaspoon salt
09 -
A quarter teaspoon baking soda
→ Cream Cheese Frosting
10 -
Eight ounces each, soft cream cheese and butter
11 -
Two teaspoons vanilla
12 -
Two and a half cups powdered sugar
→ Caramel Topping
13 -
One tablespoon vanilla
14 -
A quarter teaspoon salt
15 -
Five tablespoons butter
16 -
One and a quarter cups packed brown sugar
17 -
Half a cup heavy cream
# Instructions:
01 -
Heat your oven to 350°F. Grab your dough and roll it in crushed graham crackers. Smash them down a bit, then bake eight to ten minutes. Mix in the dry stuff and graham crackers after creaming butter, sugars, eggs, and vanilla together.
02 -
Beat together butter, cream cheese, and vanilla. Spoon in powdered sugar until whipped and light. Swirl onto cookies that have cooled off.
03 -
Throw butter, brown sugar, cream, and salt into a pot and cook on a boil for about five to seven minutes till it gets thick. Take it off the heat, then add vanilla and let it cool just a little.
04 -
Drench frosted cookies with caramel. Wait about twenty to thirty minutes before digging in so things set up nicely.
# Notes:
01 -
This treat will remind you of Crumbl with its soft graham cookie, creamy cheesecake topping, and a ribbon of sweet salty caramel on top.