Comments on: Cherry Cheesecake Cookies

By: krypto

krypto — Sun, 05 Feb 2012 20:48:32 +0000

I have to agree with Nancy Lee. The cookies were not sweet enough and the texture was a little odd. I only used two cans of pie filling.

By: cathymurry

cathymurry — Fri, 23 Dec 2011 22:29:53 +0000

I thought these were great! I probably used 2 cans of cherry pie filling instead of 3 – I guess it really depends on the brand of pie filing you use and how “wet” it is. I let my cherries drain for quite awhile before adding them to the cookies and had no problem with the pie filling spilling over. I agree that they are not overly sweet but original New York style cheesecake is not sweet either. So I found these to be the perfect combo of richness with a bit of sweet and a bit of tartness for the cherries. I like that they are a little slice of cherry cheesecake! I also put the dough in the fridge while one batch was in the oven. Thanks for sharing!

By: Nancy Lee

Nancy Lee — Wed, 09 Nov 2011 16:09:06 +0000

I realize this recipe has gotten rave reviews and I hesitated to post a not-so-favorable review but since not everyone’s “taste” is the same, I thought I should. First, of all these are a more “pricey” cookie to make with the amount of cream cheese, butter and cherry pie filling and I did not feel that they reflected that. I did purchase the cherry filling (21oz) at ALDI’s and only used 2 cans. The cookie component of this cookie is more I would say biscuit/cake like, then dense and shortbread like. It is a light, not sweet cookie. Think kind of a straweberry shortcake combo taste. I found that although I chilled the dough for two hours that when I went to make the indentation with the tablespoon I needed to dip it back in the graham cracker crumbs to keep it from sticking. My cherry pie filling “gel” seemed to seep over the cookie as well when cooking, and were not “neat and tidy” like the picture. Although I wouldn’t call myself a master baker I do bake weekly, and of the nine people that tasted them, only two thought they were really good the other 7 were “meh” about them. If you are expecting a rich cheesecake cookie, this is not the recipe. If you want light and not sweet, this fits the bill.

By: melissarose

melissarose — Wed, 09 Mar 2011 15:40:26 +0000

These are so good. I am a lover of cheesecake and sour pie cherries. these were simple and sooo good. Thanks for posting this great recipe, for sure going down as one of my top 5.

By: jayfeather01

jayfeather01 — Sun, 23 Jan 2011 01:00:25 +0000

They were great-tasting cookies! Good work!

By: taracooks

taracooks — Tue, 18 Jan 2011 16:33:50 +0000

A dear friend makes these and gave me her permission to share here and on my own blog in 2009. It would be interesting to know when America’s Test Kitchen first published theirs. Guess Solomon was right – There’s nothing new under the sun!

By: passbro

passbro — Thu, 23 Dec 2010 13:53:31 +0000

Shouldn’t you give the source for this recipe? I saw this, then a few days later bought the America’s Test Kitchen Holiday Baking magazine, and there it was, in all its glory!

By: kuparstwn

kuparstwn — Fri, 17 Dec 2010 21:25:21 +0000

Should the cream cheese be softened/room temp?

By: yardsailor

yardsailor — Fri, 03 Dec 2010 14:56:13 +0000

These are a must!! Thanks for sharing.

By: goodlifeeats

goodlifeeats — Wed, 21 Jul 2010 23:11:06 +0000

I just bought cherries today and have been craving something cherry cheesecake. I think I am going to make these and try with fresh cherries. Looks great!