Cherry Cheesecake Cookies - C.C. Recipe

Recipe Rating:	1 Rating5
Categories:	Cakes, Cookies, Other Desserts
Keyword:	cherry
Serves:	4 1/2 Dozen
Prep Time:	40 Min
Cook Time:	15 Min

Ingredients

3 1/2 c	all purpose flour
2 tsp	baking powder
16 oz	cream cheese, room temperature
2 1/2 stk	butter, softened
1 1/2 c	sugar
2 lg	eggs
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.

Pinched by beatlegirl9, and 167 more.

Julie Madawi

Cooked to Perfection

Clermont, FL (pop. 28,742)

Julie_Madawi

Member Since Jan 2013

Julie's Notes:

This is a Cook's Country recipe that appeared in their January 2010 magazine. I made these for a Teen Banquet and they were quite tasty. Think of it as a cherry cheesecake "bite" instead of a whole slice. My sons were very happy we had made so much food that there were plenty leftovers. Please check out KImi Gaine's similar recipe, here.

Cheesecake Cookies#comments

Directions

MAKE 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.

HEAT 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.

ASSEMBLE 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.

Bake 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).

I would save the leftover cherries glaze for an ice cream topping, or maybe the topping for a chocolate cake!

Comments

5 comments

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Kimi Gaines kimijo

Feb 7, 2013

these look so good!! Great idea!! Love canned cherries!!

Julie Madawi Julie_Madawi

Feb 7, 2013

Got this from a Cook's Country magazine. Cherries are my fav but strawberries would be great. The cookies keep their shape so you could actually fill them with fruit after they bake.

Kimi Gaines kimijo

Feb 8, 2013

I might take a go at it for Valentine's for my hubby and son. My anniversary is Valentine's day...We have been married 32 years...Praise Jesus...I have the best man ever!!

Julie Madawi Julie_Madawi