My brother in law just graduated from college last week so we had a party. One of his favorite desserts is cheesecake so I decided to try out a cheese cookie recipe that I found on pinterest. Sadly, it didn’t turn out like I hoped it would so I got up on saturday morning and made a recipe of my own. The first one had an overwhelming graham cracker crust that took over all the flavor, you couldn’t taste the cheesecake hardly at all, and when I’m expecting cheesecake well… I want to be able to taste it. This one has the cheesecake as it is supposed to and the biggest difference is the crust. When I make cheesecake I actually prefer to use vanilla wafers and with this cookie recipe it makes the flavors blend so much better.
- 6 oz. finely crushed Mini Vanilla Wafers
- 1 C. Flour
- 1 ½ tsp. Baking Powder
- 8 Tbsp (1 stick) Butter/margarine softened
- ½ C. Brown Sugar, packed
- 1 Egg, separated
- 6 oz. Cream Cheese
- ¼ C Granulated Sugar
- 1 tsp. Ground Cinnamon
- 1 tsp. Vanilla extract
Start by preheating the oven to 350.
Now in a large bowl, stir together the vanilla wafer crumbs, flour and baking powder until they are all combined. (I used a blender to get my wafers into a nice crummy mess)
Next in another medium bowl, beat together the butter and brown sugar using an electric hand mixer. The butter shouldn’t be melted at all only softened. After they are smooth add in the egg white and whip until incorporated.
Next it’s time to add the crumb mixture to the butter mixture together. It should be crumbly looking, but moist. If it’s to dry add a little more butter. That’s it for the cookie crust part. Now on to the cheesecake filling.
By the way did I mention how simple this is it take hardly any time at all and the taste is magnificent.
Anyway on to the filling. In a new medium bowl mix together the softened cream cheese with the granulated sugar and whip together with an electric mixer until smooth. Once it’s smooth it’s time to add in the egg yolk, cinnamon and vanilla extract. Again combine until the filling is nice and smooth. You may have to take a minute and scrape down the sides to make sure everything gets mixed in.
Now it’s on to getting those cookies on the cookie sheet! Using a cookie scoop, mine is about the 1 Tbsp size, scoop the cookie dough out onto a nonstick or parchment lined baking sheet. These cookies don’t really spread so you don’t have to space them very far apart. I was able to fit 20 cookies easily on one sheet. (The recipe makes about 40 cookies) Once you have all the cookies scooped out on the sheet it’s time to make a little bowl in them. If you like to use your thumb by all means do that I prefer to use a tsp. measuring spoon to make the little bowl in the center of the cookie. Also as a little tip once I push the spoon down in the center I try to press the sides of the cookie a little where it has cracked so they have a good base around the bowl.
Now the coup de gras, it’s time to add the filling. I used a 1/2 tsp spoon to drop my filling into the little bowl in the cookies but you can use whatever. I liked to over fill mine a little because well… I love cheesecake.
Now put them in the oven for 10-12 minutes. The cookies should be a golden brown and the cheesecake needs to be set, not wiggly but a little firm. Now the hard part waiting. The cookies need to set on the cookie sheet for 5 minutes before removing them to a wire rack to cool completely. This helps the cheesecake finish setting and allows the crust to harden a little so they don’t crumble apart.
Once the waiting game is over that’s it you’re done. Enjoy!!!
Printable Recipe: cheesecake cookies