It isn’t fair to the other Sugar Rush goodies to say I’ve saved the best for last. So I won’t say it.
But I will say that these cherry cheesecake cookies are absolutely phenomenal.
Basically, the easy description is cherry cheesecake in cookie form.
The sweet cream cheese dough is encased in a layer of crushed graham crackers and the center is filled with tart cherries. The combination is spectacular.
Talk about a crowd-pleaser, these cookies have been raved and raved and raved about everytime I have made them.
If you don’t have the time and energy to fuss with a cheesecake, these cookies are the answer!
Cherry 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
- 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.
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Recipe Source: adapted from Cook’s Country