This is a two part recipe really – the cookie cups and the cheesecake filling.  Both are easy to make and they combination is incredible!  [The salted caramel helps too.]  To make these I used:

For the cookie:

• 2 1/2 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup of butter
• 1 1/2 cup sugar
• 1 egg
• 1 tsp vanilla

For the cheesecake filling:

• 1 package cream cheese
• 1 cup sugar
• 1 egg
• 1 tsp vanilla

I’m a big fan of the salty and sweet combo; it actually reminds me of my grandma.  When we would have dinner at her house she would always serve dessert and then say “Now I need something salty!”  And we would go back and forth between the cake or cookies she made and a pretzel or two.  It’s one of my favorite memories and I think of her every time I make a salty and sweet treat. 

I’m pretty sure she would approve of these salted caramel cheesecake cups too.  They are the right amount of salty/sweet goodness.  The cookie cup was chewy and the cheesecake filling was gooey and it was all topped with creamy and salty caramel.  [I mean seriously, doesn’t that sound ahhh-mazing?]  These little guys were flying out of my kitchen.  [And by flying I mean into my belly.]

Here.  I made [and taste tested] one for you.  It was delicious. 

Salted Caramel Cookie Cups

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Ingredients

For the cookie

• 2 1/2 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup of butter
• 1 1/2 cup sugar
• 1 egg
• 1 tsp vanilla

For the cheesecake filling

• 1 package cream cheese (thawed)
• 1 cup sugar
• 1 egg
• 1 tsp vanilla

Instructions

For the cookie

1. Cream the butter and the sugar in a bowl.
2. Mix the flour, baking soda and baking powder together in a separate bowl.
3. Add the flour mix to the sugar mix, plus the egg and vanilla.
4. Mix until combined.
5. Press the dough into a small muffin tin and bake for 5-ish minutes at 350. (Just enough to have them take on a cookie cup shape.)
6. Set aside.

For the filling

1. Beat the cream cheese and sugar together in a bowl.
2. Add the egg and vanilla.
3. Mix until creamy and smooth.
4. Add the cheesecake mix to the cookie cups.
5. Bake for an additional 20 minutes, or until the cheesecake has set.
6. Cool on a wire rack.
7. Drizzle with caramel sauce and sea salt.
8. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 5646Cholesterol: 1110mgSodium: 2168mgCarbohydrates: 751gFiber: 8gSugar: 509gProtein: 60g

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