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Cheesecake Cookies Recipe COLINary
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This recipe is the perfect way to blend two desserts: cheesecake and cookies! Unlike other cheesecake cookie recipes you might find, this recipe uses the cookie as a mini pie crust for the tasty cheesecake filling inside. Enjoy! • Colin • SUBSCRIBE GET NOTIFICATIONS: http://bit.ly/COLINary • INSTAGRAM: / colinary_ • TWITTER: / colinary_ • Cheesecake Cookies • Makes 24 cookies • • Ingredients • Cookie Dough • • 1 ¼ cups all-purpose flour • • 1 cup finely crushed graham crackers • • 1 tsp baking powder • • 8 tbsp unsalted butter, softened • • ½ cup packed light brown sugar • • 1 large egg white • • ½ tsp pure vanilla extract • Cheesecake • • 4 oz cream cheese, softened • • 1 large egg yolk • • ¼ cup granulated white sugar • • ½ tsp pure vanilla extract • Preparation • Cookie • 1. In a medium bowl whisk together crushed graham crackers, flour, and baking powder. • 2. In a separate bowl, beat the butter for 1 minute. Add brown sugar and cream the mixture until light and fluffy, about 2 minutes. • 3. Add egg white and vanilla extract, and continue beating until well-combined. • 4. Add the flour mixture into the wet mixture and fold until a dough is formed. • 5. Scoop a medium sized ball of the dough and place on a lined baking sheet. Press a round tablespoon into the dough to create an indent. Repeat for the rest of the dough. • Cheesecake • 1. In another bowl, whisk the cream cheese to soften. Add and whisk the egg yolk until well-combined. Add the granulated sugar and vanilla and whisk until smooth. • 2. Pipe the cheesecake mixture into each cookie indent. Bake at 350F for 10 minutes or until the filling is barely set and the cookies are lightly golden. • Music: Into the Clouds by Nicolai Heidlas
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