Description
These Cherry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet tang of homemade cherry pie filling in a soft, crumbly cookie. Perfectly balanced with a graham cracker crust base, these cookies offer a delightful twist on a classic dessert, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups finely crushed graham crackers (about 1 sleeve)
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
Wet Ingredients for Cookie Dough
- 12 tablespoons unsalted butter, softened
- ½ cup packed light brown sugar
- 1 egg, separated
Filling Ingredients
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 egg yolk (from separated egg above)
Topping
- Homemade cherry pie filling
Instructions
- Prepare Dry Ingredients: In a medium bowl, combine the finely crushed graham crackers, all-purpose flour, and baking powder. Stir well to evenly distribute the leavening agent and ensure a uniform dry mixture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter with the packed light brown sugar until the mixture becomes light, fluffy, and smooth, which usually takes about 3 to 4 minutes.
- Add Egg White: Separate the egg and add only the egg white to the creamed butter and sugar. Reserve the yolk for the filling. Beat the egg white into the mixture until fully incorporated, contributing to a lighter texture.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix to keep the cookies tender.
- Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, pure vanilla extract, and the reserved egg yolk until smooth and creamy, ensuring no lumps remain.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper. Take portions of the cookie dough and shape into small rounds. Flatten each round slightly and create a small well or indentation in the center for the filling.
- Add Filling and Topping: Spoon about a teaspoon of the cream cheese filling into the indentation of each cookie dough round. Then, add a small dollop of homemade cherry pie filling on top of the cheesecake layer, carefully layering the flavors.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the cream cheese filling is set.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy the delightful blend of cherry and cheesecake flavors in cookie form.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use fresh eggs and separate carefully to get a light cookie dough.
- For best results, use homemade cherry pie filling or a high-quality jarred version.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 2 months.
