Cherry Cheesecake Cookies - C.C. Recipe
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- 3 1/2 c
- all purpose flour
- 2 tsp
- baking powder
- 16 oz
- cream cheese, room temperature
- 2 1/2 stick
- butter, softened
- 1 1/2 c
- 2 large
- 2 tsp
- vanilla extract
- 1 c
- graham crackers (see note)
- 3 can(s)
- cherry pie filling (20-ounce each)
NOTE: TO MAKE GRAHAM CRACKER CRUMBS, PROCESS 8 WHOLE GRAHAM CRACKERS IN A FOOD PROCESSOR UNTIL FINELY GROUND.
1MAKE DOUGH. Combine flour, baking powder and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refirgerate dough until firm, at least 30 minutes.
2HEAT OVEN. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
3ASSEMBLE COOKIES. Roll dough into 1 1/2-inch balls (I used a cookie scoop to help with the portions), then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using a round tablespoon measure, make indentation in center of each ball. Dump pie filling into a large bowl. Using a large spoon, scoop out three cherries (keep the glaze to a minimum) and place them in each dimple.
4Bake until golden around edges 12 to 14 minutes, switching and rotating sheets halfway through baking. (If you prefer, you can cook one sheet of cookies at a time). Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days).
5I would save the leftover cherries glaze for an ice cream topping, or maybe the topping for a chocolate cake!