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Dairy
Easy
45 Minutes
Diets 
These cheesecake cookies offer the best of the both worlds: creamy cheesecake flavor packed into soft, chewy cookies that are easy to make and even easier to finish. Go wild with the toppings, options are endless.
For more great easy entertaining, watch Easy Does It!
8 ounces cream cheese, softened
10 tablespoons butter, softened
3/4 cup sugar
2 egg yolks
1 teaspoon Gefen Vanilla
1 and 1/4 cups Tuscanini Flour
1 teaspoon baking powder
pinch of salt
1/2 cup graham cracker crumbs
1 can Gefen Cherry Pie Filling
In a mixer bowl, beat cream cheese and butter together for one minute. Mix in the sugar. Add yolks and vanilla and beat until mixed well.
On low speed, add the flour and baking powder and mix until a soft dough forms. Refrigerate for 30 minutes to overnight.
When ready to bake, preheat your oven to 350 degrees Fahrenheit. Scoop walnut-sized scoops of dough, roll each into a ball, and coat with graham cracker crumbs.
Set on a baking sheet lined with Gefen Parchment Paper, leaving space for spreading, and bake for 10-12 minutes.
Immediately indent the center of each cookie slightly to make space for the filling. Add a bit of cherry pie filling, or your favorite filling, to the center of each cookie.
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How long will these last in the fridge? Can I freeze them (with or without the cherry filling)?
Esty says you can freeze without the filling.