Blueberry Cheesecake Cookies with Graham Crumbs (Print version)

Soft graham crumb cookies filled with creamy cheesecake and a glossy blueberry swirl.

# Ingredients:

For the blueberry sauce

01 - 1/2 cup (75 g) fresh or frozen blueberries
02 - 2 tablespoons granulated sugar
03 - 1/2 tablespoon lemon juice
04 - 3 tablespoons water
05 - 1 teaspoon cornstarch

For the graham cookie dough

06 - 1 cup (226 g) unsalted butter, melted and cooled slightly
07 - 3/4 cup (150 g) packed light brown sugar
08 - 1/2 cup (100 g) granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 2 1/8 cups (260 g) all-purpose flour
12 - 1/2 teaspoon baking soda
13 - 1/2 teaspoon fine salt
14 - 3/4 teaspoon ground cinnamon
15 - 1/2 cup (60 g) fine graham cracker crumbs

For the cheesecake filling

16 - 6 oz (170 g) full-fat block cream cheese, softened
17 - 4 tablespoons granulated sugar
18 - 1/2 teaspoon vanilla extract
19 - 1/8 teaspoon fine salt
20 - 1 large egg, beaten, use half for the filling
21 - 2 graham crackers, crushed for topping

# Instructions:

01 - Combine blueberries, sugar, lemon juice, water, and cornstarch in a small saucepan. Simmer over medium heat, stirring often, until the berries burst and the sauce thickens, 4-6 minutes. Transfer to a bowl and chill until cool.
02 - Whisk melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth. Fold in flour, baking soda, salt, cinnamon, and graham crumbs just until the dough comes together.
03 - Scoop the dough into 12 large balls on parchment-lined baking sheets. Press a deep well into the center of each ball. Chill for at least 30 minutes, or until firm.
04 - Beat cream cheese, sugar, vanilla, and salt until smooth. Add half of the beaten egg and mix just until creamy. Keep chilled until ready to assemble.
05 - Heat the oven to 355°F (180°C). Spoon cheesecake filling into each chilled dough well. Add about 1/2 teaspoon blueberry sauce on top and swirl gently with a toothpick.
06 - Bake for 12-14 minutes, until the edges are lightly golden and the centers still look soft. Let cookies rest on the sheet for 8 minutes, then sprinkle with crushed graham crackers and move to a rack to cool completely.

# Good to know:

01 - Chill shaped dough for at least 30 minutes before baking.
02 - Store finished cookies in the refrigerator because of the cream cheese filling.
03 - Best served cool or lightly room temperature.

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