Cookies: Cherry Cheesecake Cookies

 Each year we do a cookie exchange at work, which is really more a recipe exchange.  There quite a few of us that participate, so to keep baking to the minimum, and calories (sort of) under control....we bake two cookies per participant and attach a recipe.  This is a fun way to try out a ton of recipes all at once....rather than baking up a batch of what may or may not be a cookie worthy of giving away.  I found this recipe at heatovento350 and decided it would be a fun addition.  The recipe yields 3 dozen, and I actually got even more out of this by rolling them a little smaller.  I also just added on cherry to each center, you could make it a little larger and add three if you wanted, or really any pie filling-blueberry etc that would go well with a cheesecake-ish tasting cookie. 

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Cheesecake Cookie Ingredients: 
3 1/2 c. flour, 2 t. baking powder, 2 t. salt, 2 (8oz) pkg of cream cheese (softened), 2 1/2 sticks butter (softened), 1 1/2 c. sugar, 2 eggs, 2 t. vanilla, 1 c. graham cracker crumbs, 2 cans (20 oz) cherry pie filling. 
Cheesecake Cookie Instructions: 
1.  Combine flour, baking powder, and salt in bowl.  In a second bowl use a beater and beat cream cheese, butter and sugar until smooth.  Add eggs and vanilla.  Add flour mix.  Refrigerate dough until firm (about 30 minutes). 
2.  Preheat oven to 350.  Line baking sheets with parchment paper or silpat liners.  Place gram cracker crumbs in a bowl. 

 3.  Roll the dough into 1 1/2 inch balls.  Roll each ball in the crumbs.  Place on baking sheets and use a tablespoon to make indention in the middle. 

 Add a cherry (up to 3 depending on the size of your cookies). 

 4.  Baking until golden brown (12-14 minutes).  Transfer to wire rack to cool. 



Cupcakes: Chocolate Chip Cookie Dough Cheesecake Cupcakes

 I needed a dessert for a dinner awhile back that would be easy to grab b/c it was a stand and eat kind of deal.  I decided to try out this recipe, and adapt it to a cupcake liner. 

I found the recipe in this book my buddy Regan gave me, it was a fundraiser for her husband's troops. I loooove recipe books, especially with a story.   

I'll attach the recipe below.  Basically, I took the tops off cookies and placed them at the bottom of the cups for 'crust.'

 I added just enough batter to cover the cookie to each cup. 

 I took store bought cookie dough and made 1/2 inch balls. 

 Pressed two into the cups (press them down, or they will pop up and get really crusty). 

 Cover the tops with the rest of the cheesecake batter.  Fill them almost to the top.  They will puff up while they are cooking, but sink back down afterwards. 

 Here they are after baking. 

Add whipped cream and chocolate chips to the top if you've given up on diets all together.  Otherwise, forget I ever said anything.  These were actually really good, and they peels right off of the cupcake liners.  I'm attaching the recipe below, but tfour things I adapted-instead of the crust (crushed oreos and butter) I just used the base of a cookie, I didn't need the pan (obviously), the liners worked well.  I also halved the cream cheese batter (the full recipe is below), and it still made 16 cupcakes.  Last, I reduced the baking time to about 45 minutes.   

Chocolate Chip Cookie Dough Cheesecake Recipe from Katie

Ingredients:  2 T. margarine, 2 1/2 c. chocolate cookie crumbs, 2 lb. cream cheese (softened), 1 c. sugar, 4 eggs, 1 t. flour, 1 t. vanilla, 1 c. sour cream, 1 pkg chocolate chip cookie dough (from the fridge section), 1 c. chocolate chips. 

Instructions:  Preheat oven to 325.  Crease bottom and sides of a 10 inch spring foam pan well.  Combine cookie crumbs and butter and press into the bottom of the pand and up the sides.  Combine cream cheese, sugar, eggs, and flour.  mix with an electric mixer on high until smooth.  Add vanilla and sour cream, mix until just blended, and then fold in chips.  Pour 1/2 of the batter into the pan.  Cut cookie dough into golf ball sized chunks, and drop into batter.  Pour remaining batter over dough.  Bake 60 minutes.  Turn oven off, open oven and allow it to remain in the oven an additional 30 minutes.  Cool and refridgerate. 

Cheesecake "On-A-Stick"...Of Course.

I've seen these all over the web lately. There was apparently a competition a month or so back from the Daring Baker's website. There are a lot of great instructions on making the pops. I just took a few slices of cheesecake I bought at the store, and I scooped the pieces into balls. I even included the crust (I've seen where some people rolled the balls in graham crackers). I got 7 pops out of two slices of cheesecake. After I formed the balls, and inserted the sticks, I put them in the freezer for about an hour before rolling them in melted chocolate, and sprinkling them with toppings of my choice.

These are for Holly, who's birthday is today, but....as any good cook knows-never give away a treat you haven't sampled...

I prefer cake balls, but I never was a real fan of cheesecake, and now it can be checked of my wish list of things I wanted to try.