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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.
Cheesecake Cookies
Ingredients
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ½ cup (4 ounces) cream cheese
- ¾ cup granulated white sugar
- 2 teaspoons freshly grated lemon zest
- 2 teaspoons freshly grated orange zest
- 2 tablespoons freshly squeezed lemon juice
- 1½ teaspoons vanilla extract
- 2¼ cups all purpose flour
- 3 graham crackers, finely crushed (about ⅓ cup)
Instructions
- 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℉. Line 2 cookie sheets with parchment paper.
- With a sharp or serrated knife, cut the logs into ¼-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.
Nutrition
This recipe comes from RecipeBoy.com
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.
Brooks, these Cheesecake Cookies look phenomenally good! I think you’re right…they’re magical! xo
i made these cookies tonigh and your right, as soon as they came out of the oven they were gone. If I want any the nest time I will have to make them when I am alone. lol I love the book these came from. good cause also.
I just pinned these and will definitely give them a try soon! You can never go wrong with cookies in our house and I LOVE cheesecake, so perfect pairing!
Mm!! These are definitely on my list as the next cookie to make!
print link for cookie recipe today does not work
Thanks for letting me know-just fixed it!
Thanks for fixing the print link–I just saved the recipe for future use. Looks good!
I hope it’s okay if I get your newsletter at a different email address than the one I use to log into the PromoSimple widget.
yep, that’s ok!
This is on my pinned list. This will be great for parties.
Hi! You bet I’ll make them. Sooooo yummy! I also love cheesecake. Lots of love from Spain.
Looks yummy. Will try
Wow!! These sound really yummy, pinned them for later. Definitely need to make these soon, thanks for sharing!
The first ingredient – you state as 1 1/2 sticks of butter that would be 12 – not 6 ounces. Which is correct?
Hmmm, says “1 1/2 sticks (6-ounces)” in the book. I went by sticks and used 1 1/2. 1 1/2 sticks = 6 ounces, so that’s correct!
Thanks for sharing this recipe! LOVE cheesecake, and can’t wait to try these cookies 🙂
Love the funny pics of you! And your cookies look so good! I’ve never seen cheesecake cookies before!
I love cheesecake! These look awesome!
These are on my list as soon as the temperature is below 88 degrees. Thanks for the recipe and the opportunity to win the cook book.
Just made the dough at my 14 yr old daughter’s request. Will be baking them tomorrow morning, fingers crossed!
You’re cute. ; )
Loving the cookie stack! Sounds great!
These have way too much flour in them they tasted like flavored flower and were not light and creamy like I expected. 2 days later they are still sitting around which is unheard of with cookies at our home. I will try them again but with less flour. (about half the flour.
Not sure how that will work out. This recipe came directly from the cookbook. Turned out great for us!
Thank you for sharing this recipe!! I too love cheesecake uncontrolably 😉 My cookies had mixed reviews. I thought maybe they need to cook longer because they did not seem done all the way thru. My son loved them! Oh and my crumbs didn’t stick well 🙁 I will definitely try again!
Please…can you let me know where I can purchase the book online! Thank you!
Amazon 🙂
Are these cookies chewy?
No- they’re a little more crispy like a shortbread cookie.
How may I view or purchase the cookbook the cream cheese cookie recipe is in?
Thank you
Janet Pasley
281.682.5551
It’s available on Amazon.
This is awesome! We would love to try or win a recipe book!!
Thanks,
charlotte
I made these last night and I would have to say I wasn’t a fan. They tasted like a orange shortbread cookie. It was no near the taste of cheesecake.
A must try cookie recipe!
I’m wondering if this needs eggs?? I don’t see any mention…??? I
Just follow the recipe and the ingredients and you should be fine. 🙂
Sift the flour and don’t pack the teaspoon when doing the zest and it tastes amazing!
This recipe sounds really good, my question is why do people comment before trying the cookies? Viewers want to know how the cookies turned out, not that you are going to make them one day!
I am allergic to citrus can these be made without the lemon and orange?
yeah, they will just have a basic vanilla flavor.
hi! can i use ice cream scooper
You can use whatever helps you get the recipe finished without messing it up. 🙂
Very good cookies, I did find they were a bit floury. I whipped up a small batch of cream cheese icing (cream cheese, lemon juice, icing sugar, cinnamon, and brown sugar) put on top and delish!
i really wanna make these. but i need to ask… are the chewy or no? may be silly but i looooove chewy cookies…
no, they are crispy.
I just made these for a Christmas cookie exchange for work, I was so excited to make them, but upon completion I have to say am very disappointed. They don’t taste like cheesecake at all and are way too floury! Very bummed. 🙁
So sorry they didn’t work out for you!
Yummy! I didn’t bake them as long, nor did I have the lemon or orange zest and they are just perfect! not too crispy not too chewy 🙂
Boyfriend is currently eating them 🙂
Not much lemon flavor after they were baked. More of a shortbread texture which is nice. I added a bit of lemon curd on top of the cookies after they cooked. Delicious
Just made these and they are good but need about a 1/2 teaspoon of salt to bring out the cheesecake flavor.
Hi never used cheesecream,is this the same spread cheese??
I have it salted,would using that be OK?
yes.
I’m not sure.
Brooks, I just started baking cookie & I can’t wait to try these.
These were different for sure, I love them, though I added a powder sugar/lemon juice glaze to top them off, as well as we used strawberry,cherry,and apricot preserves as well to top the next 2 batches. Takes them to a more gourmet level.
Do these cookies need to be refrigerated after baking because they have cream cheese in them?
No, they do not.