Chocolate Thumbprint Cheesecake Cookies

2017-12-19+13.08.33.jpg

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I like cookies.  I like cheesecake.  What happens when you put them together?  These Cheesecake Cookies!  And you know what's great about this recipe?  Besides being delicious, of course, is that it calls for one sleeve of graham crackers.  Perfect for all those times you buy a box of graham crackers to make a crust or similar recipe that usually call for two sleeves of graham crackers and leave you hanging with just one lonely sleeve.  Cheesecake Cookies to the rescue!  They look more time consuming to make than they really are, it's pretty straightforward.  So let's get to it! 

Recipe adapted from Kitchme


Chocolate Cheesecake Cookies

Makes about 24 cookies

Ingredients:

2017-12-19 13.12.33.jpg
  • 1 1/4 cups / 135g (1 sleeve) finely crushed chocolate graham crackers

  • 3/4 cup / 90g all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 cup / 113g butter, softened

  • 1/2 cup / 100g brown sugar

  • 1 egg, separated

  • 3 ounces / 85g cream cheese, softened

  • 1/4 cup / 50g sugar

  • 1 teaspoon vanilla extract

  • 2 teaspoons lemon zest, optional

Directions:

Oven 350°F / 177°C.  Line 2 cookies sheets with parchment or silicone mats.  

  1. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.  

  2. In the bowl of a stand mixer beat the butter with the brown sugar.  Beat in the egg white.  Add the mixture to the graham cracker mixture and mix until combined.  

  3. Again, in the clean bowl of a stand mixer, beat the cream cheese until smooth and creamy.  Add the sugar, egg yolk, zest, and vanilla and beat until smooth.  Set aside.

  4. Using a spoon or small ice cream scoop, scoop a very generous tablespoon worth of dough onto the prepared cookie sheet.  (If your graham cracker dough seems too soft to easily hold its shape, add a bit more flour.)  Repeat until all the dough has been scooped onto the cookies sheets, evenly spaced, leaving room for them to spread.  

  5. Press your thumb into the cookies to make a deep well; fill with the cream cheese mixture. 

  6. Bake 8-11 minutes or until the filling is just set.  

Can't do anything around here.

Can't do anything around here.

Jenny's Notes:

  • Use any flavor graham crackers, regular, cinnamon, chocolate! You could also experiment with similar cookies, such as teddy grahams.

  • Regular sugar can be substituted for the brown sugar with a slightly different texture for the cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe.

  • You can fill the cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven.

  • Feel free to add different extracts and zests to your cream cheese filling, if you wish, or even cocoa to make it ALL chocolate! I'm thinking cinnamon graham crackers with a touch of orange extract and orange zest for a fall treat!

American
Yield: 24
Author:

Chocolate Cheesecake Cookies

Chocolate graham cracker thumbprint cookies filled with a cream cheese filling.
prep time: 50 Mcook time: 11 Mtotal time: 61 M

ingredients:

  • 1 1/4 cups / 135g (1 sleeve) finely crushed chocolate graham crackers
  • 3/4 cup / 90g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup / 113g butter, softened
  • 1/2 cup / 100g brown sugar
  • 1 egg, separated
  • 3 ounces / 85g cream cheese, softened
  • 1/4 cup / 50g sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest, optional

instructions:

How to cook Chocolate Cheesecake Cookies

  1. Oven 350°F / 177°C.  Line 2 cookies sheets with parchment or silicone mats.
  2. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.
  3. In the bowl of a stand mixer beat the butter with the brown sugar. Beat in the egg white. Add the mixture to the graham cracker mixture and mix until combined.
  4. Again, in the clean bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the sugar, egg yolk, zest, and vanilla and beat until smooth. Set aside.
  5. Using a spoon or small ice cream scoop, scoop a very generous tablespoon worth of dough onto the prepared cookie sheet. (If your graham cracker dough seems too soft to easily hold its shape, add a bit more flour.) Repeat until all the dough has been scooped onto the cookies sheets, evenly spaced, leaving room for them to spread.
  6. Press your thumb into the cookies to make a deep well; fill with the cream cheese mixture.
  7. Bake 8-11 minutes or until the filling is just set.

NOTES:

Use any flavor graham crackers, regular, cinnamon, chocolate! You could also experiment with similar cookies, such as teddy grahams. Regular sugar can be substituted for the brown sugar with a slightly different texture for the cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe. You can fill the cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven. Feel free to add different extracts and zests to your cream cheese filling, if you wish, or even cocoa to make it ALL chocolate! I'm thinking cinnamon graham crackers with a touch of orange extract and orange zest for a fall treat!

Calories

111.78

Fat (grams)

6.07

Sat. Fat (grams)

3.44

Carbs (grams)

13.46

Fiber (grams)

0.31

Net carbs

13.15

Sugar (grams)

8.41

Protein (grams)

1.29

Sodium (milligrams)

108.74

Cholesterol (grams)

21.56
Nutritional information is approximate.
Created using The Recipes Generator
2017-12-19+13.04.04.jpg