Sugar Cookie Cherry Cheesecake Food

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.

SUGAR COOKIE CHERRY CHEESECAKE

Steps:

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

CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
• Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
• Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

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.).