Cheesecake Cookies

A soft cookie rolled in graham cracker crumbs filled with a light lemony cheesecake, can I just say yum!!!

I had one package of graham crackers leftover from these S'mores Cookies and some lemons leftover from this Olive Garden Lemon Cream Cake, so there wasn't a better time to make these cookies.  

I tasted these cookies the night I made them, and to be honest, they didn't impress me.  However, I put them in an air-tight container and refrigerated overnight and tasted one the next day and they were YUMMY!  I sent some home with my friend and her family loved them too!  

Cheesecake Cookies

adapted from: April W.

(Printable Recipe)

Cookie:

1 c. unsalted butter, softened

4 oz. cream cheese, softened

1 c. sugar

1 egg

1 tsp. grated lemon zest

1 Tbl. fresh lemon juice

2 1/4 c. all-purpose flour

1 tsp. baking powder

pinch of salt

1/2 c. graham cracker crumbs

Filling:

4 oz. cream cheese, softened

1/2 tsp. grated lemon zest

1 egg yolk

1 Tbl. milk

2 Tbl. sugar

For the cookies: Cream together the butter, cream cheese and sugar.  Add the egg, lemon zest and lemon juice.  Combine the flour, baking powder and salt and mix into the creamed mixture.  Combine thoroughly.  Chill dough for one hour.  To make the filling:  Combine cream cheese, lemon zest, egg yolk, milk and sugar; beat until smooth and creamy.  Refrigerate until ready to use.  When dough is chilled, roll into small balls.  Roll balls in graham cracker crumbs and place on lightly greased cookie sheet.  Indent the top of the cookies using your clean thumb.  Fill cookies with about 1/2 tsp. or so of the filling.  Bake at 350 degrees for 18-20 minutes.  Yield: about 3 dozen cookies.