Cheesecake Kolaches with a Raspberry Drizzle

Brandy Warnick

Owner of

Aunt-Bs 

For the cheesecake filling:

• 24 oz cream cheese (room temperature)
• 2/3 cups plus 6 tablespoons sugar
• 1 1/2 cups whipping cream
• 1 tablespoon pure vanilla extract

• In a small glass bowl, whip the heavy cream until soft peaks form and set aside.
• With a Kitchenaid, or electric mixer, on medium to high speed, mix the cream cheese, sugar and vanilla until light and creamy.
• Fold in the whipped cream and transfer to a Tupperware with a tight fitting lid. Place in fridge and let set for 4 hours.

For the kolaches:

• 1 C butter, room temperature
• 8oz cream cheese, room temperature
• 1/2 tsp vanilla
• 1/2 tsp salt
• 2 1/4 C flour

Directions

• Preheat oven to 350F.  Line cookie sheet with parchment paper or grease and flour.
• Cream together butter and cream cheese until light and fluffy.  Beat in vanilla.
• Add flour and salt to the butter mixture in three parts, beating between additions.
• Form dough into a round disk and wrap in plastic wrap.  Allow to chill in refrigerator 2 hours or overnight.  Allow to come to a temperature warm enough to roll before continuing.
• I rolled the dough to about 1/3 inch thickness on a layer of plastic wrap after storing for a few hours in the fridge. If your dough seems to be sticking, lightly flour your workspace.
• Cut out rounds in your desired size, in the ballpark of 2 inches diameter.  Re-roll and cut until all dough is used.  Make a slight indentation in the shape of a circle into each round.  
  • These may seem unfinished, but you’ll see where I’m going.

• Bake in preheated oven 10-15 minutes until barely golden.  Try to take them out when they just start to turn, check the bottom and they should be barely turning golden. While warm, sprinkle lightly with powdered sugar.
• Once completely cool, remove your cheesecake filling from the fridge, and spoon (or pipe if you have a piping bag handy) a little dollup of cheesecake onto each cookie.

Drizzle with raspberry jam and more powdered sugar if you would like.

To get the drizzling consistency, place the jam in a microwave safe bowl and microwave for just a few seconds to get the desired texture.