CHEESECAKE COOKIES INGREDIENTS 3 1/2 CUPS ALL-PURPOSE FLOUR 2 TEASPOONS BAKING POWDER 1 TEASPOON SALT CAMPAIGNICON 2 (8-OUNCE) PACKAGES CREAM CHEESE, SOFTENED CAMPAIGNICON RECIPES 2 1/2 STICKS BUTTER, SOFTENED 1 1/2 CUPS SUGAR 2 LARGE EGGS 2 TEASP
How to Make Cheesecake Cookies
- Cheesecake Cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling (or your favorite kind.)
Make Simple Fudge-Bottom Candy Crunch Pie
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, 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 and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets.
Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes.
Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies
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- Wouldn't these be great with whole berry homemade cranberry sauce? You betcha!!
- IF YOU WANT TO MAKE THE FUDGE-BOTTOM HERE IS THE RECIPE ~
Fudge-Bottom Candy Crunch Pie
PREP TIME 20 MIN TOTAL TIME 1 HR 20 MIN SERVES 8
2 cups cold milk
2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 OREO Pie Crust
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
BEAT milk and pudding mixes with whisk 2 min. Microwave 2 oz. chocolate on HIGH 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust.
ADD half the COOL WHIP and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.
TOP with remaining COOL WHIP and candy. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.