As you may already know, I love some good cheesecake. If there was a religion called “Cheesecakeism,” I would be the mystical founder/leader of it. Today I made Cheesecake Cookies. These cookies are from a Cookies for Kids’ Cancer cookbook called All the Good Cookies.
I shared another Cookies for Kids’ Cancer book a while back, but you guys have probably forgotten about that. These books help raise money to try to cure kids cancer. I really want to have a Cookies for Kids’ Cancer Bake Sale in San Diego soon!
These Cheesecake Cookie Slices from the book are simply irresistible. When someone walks into a room and finds these lying on the counter, it’s impossible to not sample them.
Caution: DO NOT ATTEMPT THIS AT HOME 🙂
Little slices of heaven right there.
Eating off of a giant knife isn’t a great idea, so don’t do it until you turn 21.
Just look at this beautiful stack of golden dessert. I took this photo by the way.
I loved these cookies. They were fabulous. Amazing. Heavenly. Magnificent. Magical. Whatever you want to call them. But even though they were amazing when they weren’t warm, they’re beyond amazing when they’re heated up a little. Cheesecake Cookies are definitely on my yummy cookie list.
Click below to watch a short video showing you how to make these cookies, then scroll to the bottom and print out the complete recipe.
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 4 ounces cream cheese
- 3/4 cup granulated white sugar
- 2 teaspoons freshly grated lemon zest
- 2 teaspoons freshly grated orange zest
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3 graham crackers, finely crushed (1/3 cup)
- Place the butter and cream cheese in a large mixer bowl and beat until smooth and creamy, about 30 seconds. Add the sugar, lemon zest, orange zest, lemon juice and vanilla, one at a time, beating after each addition. Beat well and scrape down the sides of the bowl. With the mixer on low, add the flour and mix until well incorporated.
- Divide the dough in half, for each piece into a 10-inch log, and then roll in graham cracker crumbs. Cover each log (I wrapped mine gently in plastic wrap) and refrigerate for at least 3 hours and up to 3 days.
- Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.
- With a sharp or serrated knife, cut the logs into 1/4-inch slices. Place 1-inch apart on the prepared cookie sheets and bake until the bottoms are lightly browned, 8 to 10 minutes. Cool on the cookie sheets for a few minutes then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
Disclosure: I was given a copy of this book for review but all opinions shared are my own. There are Amazon affiliate links included within this post.