HALLOWEEN CHEESECAKE COOKIES
If Mis7Up created a "monster" with her cheesecake cookies, then my Halloween version fits right in. Original recipe was wonderful but I am neither a big raspberry fan nor a fan of white chocolate, which I used as a substitute in the original recipe-I won't do that again. Whether you choose the raspberry or the orange, this is a yummy, soft cookie.
Provided by LOVEBREEZY
Categories Halloween Treats and Desserts
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat cream cheese in a bowl with an electric mixer until soft and fluffy. Beat in egg and orange extract until thoroughly combined. Mix in cookie mix, and then food coloring. Fold in chocolate chips.
- Drop tablespoonfuls of dough 2 inches apart on the prepared cookie sheets and pat gently to flatten.
- Bake in the preheated oven until the edges are light golden brown, 9 to 12 minutes, switching the racks halfway through. Remove to wire racks to cool.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 19.6 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 78.8 mg, Sugar 11.2 g
HALLOWEEN CHEESECAKE
A scary cheesecake sure to please everyone at your Halloween party. Once cool, decorate with colored sprinkles and scary gummy candies - I like worms, mice, and spiders.
Provided by brittneyart
Categories Desserts Cakes Cheesecake Recipes
Time 2h25m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
- Process cookies in a food processor until reduced to coarse crumbs. Reserve 1 tablespoon for decoration; combine the rest with butter and sugar. Spread mixture onto the bottom of the prepared pan, pressing down firmly to form a crust.
- Bake in the preheated oven until set, 8 to 10 minutes. Remove; reduce oven temperature to 325 degrees F (163 degrees C).
- Beat cream cheese and sugar together using an electric mixer until creamy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add sour cream and vanilla extract. Blend well. Pour filling into the cooled crust.
- Bake in the preheated oven until center is nearly set, about 30 minutes. Turn off oven and leave cheesecake inside to cool, at least 30 minutes. Continue cooling in the refrigerator for at least 1 hour. Decorate with reserved cookie crumbs.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 27 g, Cholesterol 106.8 mg, Fat 27.8 g, Fiber 0.5 g, Protein 5.9 g, SaturatedFat 15.9 g, Sodium 270.9 mg, Sugar 20.5 g
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