My grandmother has been making these cheesecake cookies for years. They are always a huge hit! Because of the cream cheese, these cookies won't keep as long as others. Be sure to refrigerate any left over.

S.W.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
35 mins
total:
1 hr 15 mins
Servings:
54
Yield:
4 1/2 dozen
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Ingredients

54
Original recipe yields 54 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder, and salt in another bowl.

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  • Combine cream cheese, butter, and sugar in a large bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. Add eggs and vanilla extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  • Roll dough into 1 1/2-inch balls. Pour graham cracker crumbs into a shallow bowl; roll dough balls in the crumbs. Place balls 2 inches apart on the prepared baking sheets. Make an indentation in the center of each ball with the back of a tablespoon measure. Place 3 cherries in each indentation.

  • Bake in the preheated oven, switching and rotating the sheets halfway through, until edges are golden, 12 to 14 minutes. Cool for 5 minutes on the baking sheets. Transfer to wire racks to cool completely.

Nutrition Facts

164 calories; protein 2g; carbohydrates 22.1g; fat 7.6g; cholesterol 27.3mg; sodium 82.6mg. Full Nutrition
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