Description
These Cheesecake Cookies combine the creamy tang of a cheesecake filling with the sweet, crumbly texture of a graham cracker cookie base. Filled with a luscious cream cheese mixture and strawberry jam, then optionally studded with white chocolate, these cookies offer a delightful balance of flavors and textures, perfect for dessert lovers looking for a unique treat.
Ingredients
Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 ½ Tablespoons granulated sugar
- 1 Tablespoon sour cream
- ⅛ teaspoon vanilla extract
Cookie Dough
- ½ cup strawberry jam (or strawberry sauce)
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (firmly packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- 3 ⅓ cups all-purpose flour
- 1 cup graham cracker crumbs
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 oz white chocolate bar (optional)
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine softened cream cheese and granulated sugar, stirring until smooth and creamy. Add sour cream and vanilla extract, stirring thoroughly until fully incorporated. Line a small baking sheet with wax paper and drop the cream cheese mixture in 2-teaspoon portions onto the sheet. Place the sheet in the freezer to firm up while you prepare the cookie dough.
- Prepare cookie dough: In a large mixing bowl, use an electric mixer to cream together the softened butter and both sugars until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing well until combined. In a separate medium bowl, whisk together all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture using the mixer on medium-low speed, scraping the bowl sides and bottom to ensure even mixing. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Assembly: Preheat the oven to 375°F (190°C). Finely chop white chocolate if using, and set aside. Remove refrigerated dough and scoop 2-tablespoon portions. Roll each into a ball and press your thumb into the center to create a large crater. Spoon 1½ teaspoons of strawberry jam into the crater. Remove a dollop of the frozen cream cheese filling and nestle it carefully into the jam. Then scoop another 2-tablespoon portion of dough to cover the filling, sealing and rolling gently between your palms to form a smooth ball. Lightly press chopped white chocolate pieces into the surface of the dough ball. Place the assembled cookies on a plate or wax paper-lined sheet and freeze for 10-15 minutes to firm before baking. Repeat with remaining dough, jam, filling, and chocolate.
- Baking: After chilling, place the cookies on a parchment paper-lined baking sheet, spacing them at least 2 inches apart. Bake in the center rack of the preheated oven at 375°F (190°C) for 14-15 minutes, or until the edges begin to turn golden. Allow cookies to cool completely on the baking sheet before serving to prevent breaking and to let flavors meld.
Notes
- For best results, use room temperature eggs and softened butter to ensure even mixing and texture.
- Freezing the cheesecake filling portion before assembly helps maintain shape during baking.
- Chilling the assembled cookies before baking prevents the filling from leaking out and helps maintain form.
- White chocolate is optional but adds a lovely sweetness and visual appeal.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American