Incredible Raspberry Cheesecake Cookies Food

INCREDIBLE RASPBERRY CHEESECAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
• Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

RASPBERRY CHEESECAKE COOKIES

Steps:

• Combine butter and cream cheese until blended.
• Add eggs, baking soda and brown sugar; mix until blended.
• Add Jiffy muffin mix and chips.
• Mix until blended.
• Place in refrigerator for 1-2 hours.
• Scoop onto ungreased baking sheet, placing 2 inches apart.
• Bake at 350F for 12 minutes.

INCREDIBLE RASPBERRY CHEESECAKE COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten. Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

CHEESECAKE COOKIES

Steps:

• In a small bowl, combine the sugar, flour and walnuts.
• Mix in the melted butter until crumbly.
• Reserve 1/2 cup of crumbs for top.
• Press remainder evenly in a 8" x 8" pan, and bake at 350F for 12-15 minutes.
• For filling, beat the cream cheese, sugar, lemon juice, sour cream, vanilla and egg until creamy.
• Pour into the baked crust, and sprinkle with remaining crumbs.
• Bake at 350F for about 30 minutes.
• When cool, cut into 2" squares.
• Cover and refrigerate.
• Optional: for extra color, decorate with strawberry halves.