Cheesecake Cookies

Since cheesecake is one of my all time favorite desserts, I knew I had to try these!  They were a little bit different then I was expecting when they first came out of the oven but I think they tasted 10x better when they were cold out of the fridge the next day!

This recipe is from the ‘All the Good Cookies’ cookbook which I found on this blog:


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 (optional)
2 teaspoons freshly grated orange zest (optional)
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)

1. 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.

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2. 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.



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3. Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.

4. 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.

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