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: http://www.recipeboy.com/2013/05/cheesecake-cookies-cookbook-giveaway/
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.
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.
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.