Make the cheesecake filling first: In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Scoop into small teaspoon-sized dollops and place them on a parchment-lined tray. Freeze for 30 minutes until firm.
For the cookie dough: Beat butter and both sugars until creamy. Add egg and vanilla and mix until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Slowly mix into the wet ingredients until a soft dough forms.
Scoop a tablespoon of dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center, then top with another piece of dough and seal the edges. Roll gently into a ball.
Place cookie balls on a lined baking sheet, leaving space between them. Chill the dough balls in the fridge for 15 minutes.
Preheat oven to 350°F (175°C) and bake for 11–13 minutes, or until the edges are just golden. Don’t overbake — they should be soft!
Let cookies cool slightly, then drizzle with caramel and sprinkle with chopped pecans.
Optional tip
Store these in the fridge and enjoy them chilled — that cheesecake center stays wonderfully creamy!
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