11 Cheesecake Christmas Cookies Creamy Textures

Classic New York Style Cheesecake Cookies

Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream butter and cream cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and cream cheese together until smooth and creamy.
4. Add sugars and vanilla: Gradually add the granulated sugar and brown sugar to the butter and cream cheese mixture. Beat until the mixture is light and fluffy. Then, add the vanilla extract and mix until well combined.
5. Incorporate the egg: Add the egg to the mixture and beat again until fully incorporated.
6. Add sour cream: Mix in the sour cream until the batter is smooth and creamy.
7. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
8. Fold in graham cracker crumbs: Gently fold in the graham cracker crumbs for that classic cheesecake crust flavor.
9. Scoop the cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
10. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers will appear soft, but they will firm up as they cool.
11. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
12. Optional toppings: If desired, drizzle melted chocolate or sprinkle festive decorations on top of the cooled cookies before serving.

Enjoy your Classic New York Style Cheesecake Cookies—perfect for sharing during the holiday season!

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Peppermint Bark Cheesecake Cookies

Peppermint Bark Cheesecake Cookies are a delightful holiday treat that combines the rich creaminess of cheesecake with the invigorating flavor of peppermint. Topped with colorful bits of peppermint bark, these cookies make for a festive addition to any dessert platter and are sure to spread cheer among family and friends.

Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
3. Cream butter and cream cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and cream cheese together until they are smooth and creamy in texture.
4. Add sugars and vanilla: Gradually add the granulated sugar and brown sugar to the butter and cream cheese mixture. Beat the mixture until it becomes light and fluffy. Add the vanilla extract and mix until fully combined.
5. Incorporate the egg: Crack the egg into the mixture and beat it in until it is fully incorporated.
6. Add sour cream: Mix in the sour cream until the batter achieves a smooth and creamy consistency.
7. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Stir everything together gently until just combined, being careful not to overmix.
8. Fold in graham cracker crumbs and peppermint: Gently fold in the graham cracker crumbs and the crushed peppermint candies or peppermint bark, ensuring they are evenly distributed throughout the dough.
9. Scoop the cookies: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
10. Bake: Place the baking sheet into the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may look soft, but they will firm up as they cool.
11. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
12. Garnish (optional): If desired, sprinkle additional crushed candy cane bits on top of the cookies while they are still warm, or drizzle with melted chocolate for an extra festive touch. Enjoy your delicious Peppermint Bark Cheesecake Cookies!

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Cranberry Vanilla Cheesecake Cookies

Cranberry Vanilla Cheesecake Cookies are a delightful blend of tart cranberries and rich vanilla cheesecake flavors, making them a perfect treat for the holiday season. These soft and chewy cookies are adorned with a creamy cheesecake filling that provides a luscious contrast to the zesty cranberries, creating a deliciously festive dessert that everyone will love.

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside; it will be combined with the wet ingredients later.
3. Cream butter and cream cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and cream cheese together. Mix until the texture is smooth and creamy, guaranteeing there are no lumps.
4. Add sugars and vanilla: Gradually mix in the granulated sugar and brown sugar to the butter and cream cheese mixture. Beat until the mixture is light and fluffy. Incorporate the vanilla extract and mix until evenly combined.
5. Incorporate the egg: Crack the egg into the mixture and beat it until it is fully blended with the other ingredients.
6. Add sour cream: Stir in the sour cream until the batter is smooth and creamy. Make sure there are no lumps remaining.
7. Combine wet and dry ingredients: Slowly add the dry ingredient mixture to the wet mixture. Gently stir until everything is just combined; avoid overmixing the dough.
8. Fold in cranberries: Carefully fold in the dried cranberries to guarantee they are evenly distributed throughout the cookie dough.
9. Scoop the cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
10. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the center remains soft.
11. Cool the cookies: Once done, remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
12. Optional drizzling: If desired, melt some additional cream cheese and drizzle it over the cooled cookies for an extra touch of flavor and decoration. Enjoy your Cranberry Vanilla Cheesecake Cookies!

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Chocolate Swirl Cheesecake Cookies

Chocolate Swirl Cheesecake Cookies are a decadent dessert that masterfully combines the rich, creamy flavors of cheesecake with the indulgence of chocolate. These cookies feature a delicious chocolate dough that is swirled with a velvety cheesecake filling, creating a delightful visual and taste experience. Perfect for any holiday gathering, they are guaranteed to impress friends and family alike.

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make sure the cookies do not stick while baking.
2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set it aside for later use.
3. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or a stand mixer. Mix until the mixture is fluffy and light in color.
4. Add egg and vanilla: Crack the egg into the bowl, and then add the vanilla extract. Mix until fully combined.
5. Combine wet and dry ingredients: Gradually add the flour and cocoa mixture to the wet ingredients. Mix on low speed until just combined, being cautious not to overmix.
6. Prepare the cheesecake filling: In a separate bowl, combine the softened cream cheese, powdered sugar, and heavy cream. Beat together until smooth and creamy.
7. Scoop the cookie dough: Using a cookie scoop or a large tablespoon, drop rounded scoops of the chocolate cookie dough onto the prepared baking sheets, leaving ample space between the cookies.
8. Add cheesecake filling: Take a small amount of the cheesecake filling and place it on top of each scoop of cookie dough. Use a toothpick or a knife to gently swirl the cheesecake filling into the dough, creating a marbled effect.
9. Bake the cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
10. Cool and enjoy: Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the delicious combination of chocolate and cheesecake in every bite!

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Pumpkin Spice Cheesecake Cookies

Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking while baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Set this mixture aside.
3. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until the mixture is light and fluffy.
4. Add egg, vanilla, and pumpkin: Beat the egg into the butter and sugar mixture, followed by the vanilla extract and pumpkin puree. Mix until well combined.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined, making sure not to overmix.
6. Prepare the cheesecake filling: In a separate bowl, combine the softened cream cheese, powdered sugar, and heavy cream. Beat until the mixture is smooth and creamy.
7. Scoop the cookie dough: Using a cookie scoop or a large tablespoon, drop rounded scoops of the pumpkin cookie dough onto the prepared baking sheets, leaving enough space between each cookie.
8. Add cheesecake filling: Take a small amount of the cheesecake filling and place it on top of each cookie dough scoop. Use a toothpick or knife to swirl the cheesecake filling into the cookie dough gently.
9. Bake the cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are set and slightly golden around the edges.
10. Cool and serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Pumpkin Spice Cheesecake Cookies with friends and family!

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Eggnog Cheesecake Cookies

Eggnog Cheesecake Cookies are a delightful treat that capture the essence of the holiday season. These cookies blend the rich, creamy flavor of eggnog with a smooth cheesecake filling, creating a festive and indulgent dessert perfect for holiday gatherings or as a sweet gift for loved ones. With spices that evoke the warmth of Christmas, these cookies are bound to become a seasonal favorite.

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to guarantee the cookies don’t stick during baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground nutmeg, and ground cinnamon. This mixture will add flavor and structure to the cookies.
3. Cream butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter together with granulated sugar and brown sugar until the mixture is light and fluffy.
4. Add egg and eggnog: Beat the egg into the butter and sugar mixture, followed by the vanilla extract and eggnog. Mix well until everything is fully combined and smooth.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients in the large mixing bowl. Mix on low speed until just combined; be careful not to overmix, as this can result in tough cookies.
6. Prepare the cheesecake filling: In a separate bowl, combine the softened cream cheese, powdered sugar, and heavy cream. Use a hand mixer to beat the mixture until it’s smooth and creamy, assuring there are no lumps.
7. Scoop the cookie dough: Using a cookie scoop or a large tablespoon, drop rounded scoops of the eggnog cookie dough onto the prepared baking sheets, leaving enough space between each cookie for expansion while baking.
8. Add cheesecake filling: Take a small spoonful of the cheesecake filling and place it atop each cookie dough scoop. Use a toothpick or knife to gently swirl the cheesecake filling into the cookie dough for a marbled effect.
9. Bake the cookies: Place the baking sheets in the preheated oven and bake the cookies for approximately 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
10. Cool and serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Eggnog Cheesecake Cookies with a cup of hot cocoa or your favorite holiday drink!

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Raspberry Almond Cheesecake Cookies

Raspberry Almond Cheesecake Cookies are a delightful fusion of rich cheesecake and fruity raspberry filling, nestled within a soft almond-flavored cookie. Perfect for gifting or enjoying during festive gatherings, these cookies offer a beautiful balance of tartness and sweetness that makes them a seasonal favorite. The combination of almond essence and fresh raspberries creates a flavorful experience that will leave everyone wanting more.

Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee that the cookies do not stick during baking.
2. Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground almonds. This mixture will provide both texture and a nutty flavor to the cookies.
3. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy using a hand mixer or stand mixer.
4. Add egg and extracts: Add the egg, vanilla extract, and almond extract to the butter and sugar mixture. Mix well until fully incorporated and smooth.
5. Combine wet and dry ingredients: Gradually add the flour mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to avoid tough cookies.
6. Prepare the cheesecake filling: In a separate bowl, combine the softened cream cheese and powdered sugar. Use a hand mixer to beat until smooth. Fold in the fresh raspberries gently, being careful not to crush them too much.
7. Scoop the cookie dough: Using a cookie scoop or tablespoon, drop rounded scoops of the cookie dough onto the prepared baking sheets, leaving space between each cookie.
8. Add cheesecake filling: Make a small indentation in the center of each cookie with your thumb or the back of a spoon. Spoon a generous amount of the raspberry cheesecake filling into the indentations.
9. Bake the cookies: Place the baking sheets in the oven and bake for 12-15 minutes or until the edges are lightly golden and the centers are set. The cookies may be soft in the center, but they will firm up as they cool.
10. Cool and serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Raspberry Almond Cheesecake Cookies!

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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are a festive treat that combine the warm, spicy flavors of gingerbread with a creamy cheesecake center. Perfect for the holiday season, these cookies bring together the rich tastes of molasses, ginger, and cinnamon, creating a delightful bite that is bound to impress guests and satisfy any sweet tooth. Each cookie has a soft and chewy texture, making them an irresistible holiday classic!

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground cloves, and salt. This will guarantee even distribution of the spices throughout the cookies.
3. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy using either a hand mixer or a stand mixer.
4. Add molasses and egg: Mix in the molasses and then add the egg and vanilla extract. Blend until everything is well combined and creamy.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients in small portions, mixing at low speed until just combined. Be cautious not to overmix, as this could negatively affect the texture.
6. Prepare the cheesecake filling: In a separate bowl, combine the softened cream cheese and powdered sugar. Use a hand mixer to beat until the mixture is smooth and creamy. Stir in the heavy cream until fully incorporated.
7. Scoop the cookie dough: Using a cookie scoop or a spoon, drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving space between each cookie.
8. Add cheesecake filling: Make a small indentation in the center of each cookie using your thumb or the back of a teaspoon. Fill each indentation with a small dollop of the cheesecake filling.
9. Bake the cookies: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the edges are set and lightly golden. The centers may look a bit soft; they will firm up as they cool.
10. Cool and serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve and enjoy these delightful treats with family and friends during the holiday season!

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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies are a delightful fusion of tart and sweet flavors, perfect for brightening up any gathering or simply enjoying with a cup of tea. These cookies feature a soft, chewy base infused with zesty lemon and studded with juicy blueberries, all complemented by a creamy cheesecake filling. The combination creates a invigorating treat that is both delicious and visually appealing, making them a must-try for cookie lovers!

Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the cookies.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees that the leavening agent is evenly distributed throughout the cookie dough.
3. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar using a mixer until the mixture becomes light and fluffy.
4. Add lemon and egg: Incorporate the lemon zest and lemon juice into the butter-sugar mixture, followed by the egg and vanilla extract. Mix until well combined and creamy.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing at low speed until just combined. Be careful not to overmix, as this can result in tougher cookies.
6. Prepare the cheesecake filling: In a separate bowl, mix the softened cream cheese and powdered sugar with a hand mixer. Beat until smooth and creamy. Stir in the heavy cream until fully incorporated.
7. Fold in blueberries: Gently fold the fresh blueberries into the cookie dough, being careful not to break them.
8. Scoop the cookie dough: Using a cookie scoop or two spoons, drop generous tablespoons of cookie dough onto the lined baking sheets, leaving space between each for spreading.
9. Create a well for filling: Make a small indentation in the center of each cookie dough ball using your thumb or the back of a spoon to create a well for the cream cheese filling.
10. Add cream cheese filling: Spoon a small dollop of the cheesecake filling into the well of each cookie.
11. Bake cookies: Place the baking sheets in the preheated oven and bake for about 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
12. Cool and enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these zesty cookies with friends and family!

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White Chocolate Macadamia Cheesecake Cookies

White Chocolate Macadamia Cheesecake Cookies are an indulgent treat that combines the rich and creamy flavor of cheesecake with the delightful crunch of macadamia nuts, plus the sweet, smooth touch of white chocolate. These cookies are perfect for holiday gatherings or a cozy afternoon dessert, providing a luxurious experience with every bite.

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step guarantees the baking soda is evenly distributed.
3. Cream butter and sugars: In a large mixing bowl, use a mixer to beat the softened unsalted butter until creamy. Gradually add the granulated sugar and brown sugar, mixing until light and fluffy.
4. Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until well combined and smooth.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients at low speed. Mix until just combined to avoid overmixing.
6. Prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and creamy.
7. Incorporate cheeses into dough: Carefully fold the cheesecake mixture into the cookie dough, mixing until just incorporated.
8. Add chocolate and nuts: Gently fold in the white chocolate chips and chopped macadamia nuts into the dough, guaranteeing an even distribution.
9. Scoop the cookie dough: Use a cookie scoop or two spoons to drop rounded tablespoons of the cookie dough onto the lined baking sheets, leaving adequate space between each cookie to allow for spreading.
10. Bake the cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are golden and the centers look set.
11. Cool and enjoy: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your scrumptious White Chocolate Macadamia Cheesecake Cookies!

Snickerdoodle Cheesecake Cookies

Snickerdoodle Cheesecake Cookies are a delightful fusion of classic snickerdoodle flavors and creamy cheesecake goodness. These cookies boast a soft and chewy texture, enveloped in a sweet cinnamon-sugar coating, while the cream cheese filling adds a decadent twist that makes them perfect for the holiday season or any sweet occasion.

Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This guarantees that the leavening agents are evenly distributed throughout the flour.
3. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter using a mixer until it’s creamy. Gradually add the granulated sugar and brown sugar, mixing until the mixture is light and fluffy.
4. Add egg and vanilla: Introduce the egg and vanilla extract into the butter-sugar mixture, mixing until fully incorporated and smooth.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to prevent overmixing.
6. Prepare the cheesecake filling: In a separate bowl, mix the softened cream cheese and powdered sugar using a hand mixer until smooth and creamy.
7. Scoop and fill the cookies: Using a cookie scoop, take a tablespoon of cookie dough and flatten it slightly in your hand. Place a spoonful of the cheesecake filling in the center and then mold more cookie dough around it, forming a ball.
8. Roll in cinnamon sugar: In a small bowl, combine the ground cinnamon with the additional granulated sugar. Roll each cookie dough ball in the cinnamon-sugar mixture until fully coated.
9. Place on baking sheets: Arrange the coated cookie balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
11. Cool and enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these scrumptious Snickerdoodle Cheesecake Cookies with family and friends!