Cheesecake Stuffed Cake Mix Cookies Food

CHEESECAKE STUFFED COOKIES

Steps:

• Preheat oven to 375º and line a large baking sheet with parchment paper.
• Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, at least 30 minutes.
• Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
• In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture. Fold in chocolate chips. Place dough in refrigerator to firm up, 30 to 35 minutes.
• Make cookies: Scoop about a tablespoon of cookie dough and flatten into a pancake-like circle. Spoon about 2 teaspoons cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch edges together to seal, then roll filled dough into a ball.
• Bake cookies for 12 to 15 minutes, or until lightly golden.

PUMPKIN PIE-STUFFED CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. Brush a 9-inch springform pan with some of the butter. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom of the pan and up the side with foil, put the pan into a large roasting pan.
• For the filling: Beat the cream cheese and granulated sugar in a large bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand.
• Pour half of the batter over the prepared crust. Turn the pumpkin pie upside down and lightly press into the center of the batter. Top with the remaining batter, smoothing out the top. Pour enough water into the roasting pan so that it comes halfway up the side of the springform pan. Bake until the cheesecake is barely set in the middle, about 1 hour 30 minutes. Turn off the oven, keep the door shut and let the cheesecake rest 1 hour. It will continue to set in the oven.
• Remove the cheesecake from the water bath and remove the foil. Run a thin knife or spatula between the cake and the pan to prevent the top from cracking as it chills. Allow to cool at room temperature for 1 hour then refrigerate overnight.
• For the topping: Right before serving, whisk together the heavy cream and confectioners' sugar in a large bowl until medium-stiff peaks. Top the cheesecake with the whipped cream and a light dusting of cinnamon.

CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
• Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
• Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
• Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
• Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.

CHEESECAKE STUFFED CAKE MIX COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line a large baking sheet with parchment and set aside.
• In a medium bowl, mix cream cheese, icing sugar, and flour until smooth.
• Using a spoon or melon baller, scoop out the cream cheese mixture into round balls and place on parchment paper. Freeze for 10 minutes.
• Meanwhile add the cake mix, eggs and oil to a medium bowl, combining until smooth.
• Using a large spoon, scoop out the cake batter and flatten with your hands. Place the cheesecake ball into the center and wrap the cookie dough around it. Place onto prepared baking sheet.
• Repeat for remaining cake batter and cheesecake balls.
• Bake for about 15 minutes until puffy.
• Remove from oven and cool several minutes. Then drizzle with optional melted white chocolate.
• Chill for 10 minutes to let the chocolate firm up. Serve and enjoy!

CHEESECAKE-STUFFED RED VELVET COOKIES

Steps:

• Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
• Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
• Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

CHEESECAKE STUFFED STRAWBERRY CAKE MIX COOKIES

Steps:

• In a medium bowl, using a hand mixer, mix the cream cheese, powdered sugar, and vanilla on medium low until combined. Use two spoons to dollop small 2-3 teaspoon-sized mounds of the cream cheese mixture onto a baking sheet or plate lined with parchment paper. Freeze for 15 minutes.
• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Mix the cake mix, flour, eggs, and butter in a large bowl on medium low until just combined. Refrigerate for 5-10 minutes to make the dough easier to work with.
• Use a 2 tablespoon cookie scoop to portion the dough. Make a crater in the center of each dough ball, then put one mound of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it so the filling doesn't leak out while baking. Roll dough ball in powdered sugar to generously coat.
• Arrange 2" apart on the baking sheets to allow cookies to spread. Bake for 9-11 minutes, or until cookies appear crackled and dry on the top, and just starting to brown on the bottom. Cool on baking sheet for 5 minutes, transfer to cooling rack. If not serving them all same day, store in a large plastic bag in the refrigerator, squeezing all air out before sealing.

5-INGREDIENT CHEESECAKE COOKIES

Steps:

• Mix together first 4 ingredients.
• Add cake mix and blend well.
• Place by teaspoonfuls onto cookie sheet.
• Bake for 10 to 12 minutes at 350° until just slightly browned around the edges.
• Do not let the cookies brown.