Description
These Cherry Cheesecake Cookies combine the crumbly goodness of graham cracker cookies with a creamy cheesecake center and a dollop of sweet cherry pie filling for a delightful dessert treat perfect 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
- 12 tablespoons unsalted butter, softened
- ½ cup packed light brown sugar
- 1 egg, separated
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Homemade cherry pie filling (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the finely crushed graham cracker crumbs, all-purpose flour, and baking powder until evenly combined.
- Cream Butter and Sugar: In a medium bowl, use an electric mixer to beat the softened butter and light brown sugar until the mixture becomes light and fluffy, approximately 2 minutes. Add the egg white and continue beating until fully incorporated.
- Combine Dry and Wet: Gradually stir the graham cracker flour mixture into the butter mixture, mixing just until combined to form the cookie dough.
- Prepare Cheesecake Filling: In another medium bowl, beat the softened cream cheese with granulated sugar until smooth and combined. Add the egg yolk and vanilla extract, mixing again until the filling is silky and uniform.
- Shape Cookies: Using a medium cookie scoop (approximately 1.5 to 2 tablespoons), scoop dough onto the prepared baking sheets. Press your thumb or a round teaspoon into the center of each dough ball to create a small indentation or bowl shape.
- Fill Cookies: Spoon or pipe the cream cheese mixture into the indentations in each cookie, filling them evenly.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for about 12 minutes, or until the cheesecake filling is just set and the cookies are lightly golden around the edges.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Add Cherry Topping: Just before serving, spoon a small amount of homemade cherry pie filling onto the center of each cooled cookie, adding a burst of fruity sweetness.
Notes
- Store cherry cheesecake cookies without cherry pie filling in an airtight container in the refrigerator for up to 3 days.
- Add cherry pie filling just before serving to maintain cookie texture and prevent sogginess.
- For best results, use softened butter and cream cheese at room temperature to ensure smooth mixtures.
- Use parchment paper or silicone mats to avoid sticking and make cleanup easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
