A sweet little decadent bite of cheesecake in cookie form is your new best friend. This recipe is a keeper with just the right amount of richness and texture. Take them over the top by adding a dollop of your favorite cheesecake topping: cherries, berries, or even chocolate!
Cheesecake Cookies
1 1/4 cups graham crackers, crushed
1 cup flour
1 1/2 teaspoon baking powder
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg, separated
4 ounces cream cheese, softened
1/4 cup white sugar
1/2 teaspoon vanilla
2 teaspoon lemon zest
Directions
Preheat the oven to 350 degrees. Prepare the cookie base by combining graham cracker crumbs, flour and baking powder in a mixing bowl and set aside. In a separate mixing bowl, beat the butter and brown sugar until creamy. Beat in the egg white until well combined. Add the dry ingredients in slowly, blending until just combined.
Prepare the filling in another bowl by beating the cream cheese and sugar until creamy. Add egg yolk, lemon zest and vanilla and whip until light and fluffy. Transfer filling to a pastry bag.
Roll dough into walnut-sized balls and place on a prepared cookie sheet. Use a rounded tablespoon to press a well into each ball, then pipe filling into each well, slightly overfilling. Bake 12-15 minutes, or until cookies are just barely browning around the edges. Cool completely before serving. Add toppings if desired.
Recipe: Cheesecake Cookies
A sweet little decadent bite of cheesecake in cookie form is your new best friend. This recipe is a keeper with just the right amount of richness and texture. Take them over the top by adding a dollop of your favorite cheesecake topping: cherries, berries, or even chocolate!
Cheesecake Cookies
1 1/4 cups graham crackers, crushed
1 cup flour
1 1/2 teaspoon baking powder
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg, separated
4 ounces cream cheese, softened
1/4 cup white sugar
1/2 teaspoon vanilla
2 teaspoon lemon zest
Directions
Preheat the oven to 350 degrees. Prepare the cookie base by combining graham cracker crumbs, flour and baking powder in a mixing bowl and set aside. In a separate mixing bowl, beat the butter and brown sugar until creamy. Beat in the egg white until well combined. Add the dry ingredients in slowly, blending until just combined.
Prepare the filling in another bowl by beating the cream cheese and sugar until creamy. Add egg yolk, lemon zest and vanilla and whip until light and fluffy. Transfer filling to a pastry bag.
Roll dough into walnut-sized balls and place on a prepared cookie sheet. Use a rounded tablespoon to press a well into each ball, then pipe filling into each well, slightly overfilling. Bake 12-15 minutes, or until cookies are just barely browning around the edges. Cool completely before serving. Add toppings if desired.