Cherry Centered Cheesecake Cookies Food

CHERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
• In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
• Stir graham cracker mixture into butter mixture until just combined.
• In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
• Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.
• Spoon or pipe the cream cheese mixture into the indents of the cookies.
• Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
• Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
• Spoon cherry pie filling onto cooled cookies just before serving.

CHERRY-CENTERED CHEESECAKE COOKIES

Steps:

• Combine flour, baking powder, and salt in another bowl.
• Combine cream cheese, butter, and sugar in a large bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. Add eggs and vanilla extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough into 1 1/2-inch balls. Pour graham cracker crumbs into a shallow bowl; roll dough balls in the crumbs. Place balls 2 inches apart on the prepared baking sheets. Make an indentation in the center of each ball with the back of a tablespoon measure. Place 3 cherries in each indentation.
• Bake in the preheated oven, switching and rotating the sheets halfway through, until edges are golden, 12 to 14 minutes. Cool for 5 minutes on the baking sheets. Transfer to wire racks to cool completely.

CHERRY CHEESECAKE COOKIES

Steps:

• 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. Refrigerate 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 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.).

CLASSIC CHERRY-TOPPED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

SUGAR COOKIE CHERRY CHEESECAKE

Steps:

• Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
• Let cool.
• Meanwhile, beat cream cheese and sugar.
• Add vanilla and one egg at a time, beating well.
• Pour into crust.
• Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
• Chill overnight in fridge and top with canned cherry pie filling.