Snickers Caramel Cheesecake Cookies

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Snickers Caramel Cheesecake Cookies

original recipe:

  • 2 3/4 cups graham cracker crumbs
  • 8 Tbsp butter, melted
  • 3 Tbsp sugar
  • 2 cups chopped Snickers Bars
  • 16 oz. cream cheese, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp. vanilla extract
  • 3 Tbsp caramel sauce (plus more for garnish)
  • Whipped Cream (for garnish) *optional


Preheat the oven to 350 degrees F.  Place the chopped Snickers Bars into a bowl and set aside for later.  Place the graham cracker crumbs, sugar, and melted butter into a mixing bowl to combine.  Place a couple of spoonfuls of crumbs into each muffin top tin (mini muffin tin) and press down and up the sides a bit.  Bake for 5 minutes or until just browned.  Remove from the oven.

In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy.  Add in the eggs and vanilla until well combined, scraping the sides of the bowl with a rubber spatula. Beat in the caramel sauce until well combined.  Pour about 1/4 cup of the cheesecake mixture over each baked crust then top evenly with the chopped Snickers Bars.  Bake for 23-26 minutes or until cheesecake edges are just starting to brown and the centers are nearly set.  Remove and let cool completely. While still warm, loosen all of the edges with a plastic knife to make for easier removal from pan.  Refrigerate once cooled then top with caramel sauce and whipped cream to serve.