Cherry Cheesecake Cookies
User Reviews
4.4
-
Prep Time
20 mins
-
Cook Time
12 mins
-
Total Time
32 mins
-
Servings
16 cookies
-
Course
Dessert
Cherry Cheesecake Cookies
Description
Cherry Cheesecake Cookies combine the crispness of crushed graham crackers into the cookie dough with a soft cream cheese filling, crowned by spoonfuls of cherry pie filling. The crust uses butter, brown sugar, and baking powder with graham crackers and flour to create a slightly crumbly and rich foundation. The cream cheese mixture is whipped smooth with sugar, vanilla, and an egg yolk to provide a tangy, creamy center. The cookies are shaped into small rounds with an indentation to hold the cream cheese before baking.
The baking process slightly browns the edges of the cookie while setting the cream cheese filling, resulting in a contrast between the tender cookie and smooth center. Topping the baked cookies with cherry pie filling adds a bright, fruity element and additional sweetness. The balance of crunchy, creamy, and fruity makes these cookies distinct from standard cream cheese cookies.
These cookies must be stored without the cherry topping which can be added just before serving to maintain the ideal texture. They are refrigerated to keep freshness and are appropriate for serving as part of a dessert plate or with tea or coffee. The recipe provides options to prepare the dough and filling in stages to simplify assembly.
Ingredients
- 1 ¼ cups graham crackers about 1 sleeve, finely crushed
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 12 tablespoons butter softened, unsalted
- ½ cup light brown sugar packed
- 1 egg separated
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract pure
- cherry pie filling homemade
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
- In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
- Stir graham cracker mixture into butter mixture until just combined.
- In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
- Using a medium cookie scoop (about 1.5 to 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Press your thumb or a round measuring teaspoon into the center of the ball to flatten slightly and create a small bowl shape. Repeat with the remaining dough.
- Spoon or pipe the cream cheese mixture into the indents of the cookies.
- Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
- Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
- Spoon cherry pie filling onto cooled cookies just before serving.
Notes
- Store the cookies in an airtight container in the refrigerator for up to 3 days without the cherry pie filling.
- Add the cherry pie filling on the cream cheese center just before serving to keep the cookies fresh and prevent sogginess.
User Reviews
Overall Rating
4.4
You'll Also Love
