Katie’s Cheesecake Delights

By melanieroe

Prep Time: 1 hour 0 min
Total Time: 1 hour 0 min
Makes: About 3 dozen cookies

Nutrition Information:
1 Cookie: Calories 110 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 1/2g); Cholesterol 5mg; Sodium 85mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 11g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
• 1/2 cup vegetable oil
• 1 egg
• 1/4 cup seedless raspberry jam
• 3 oz white chocolate baking bar, coarsely grated

Details

Servings 36
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.

Substitution
You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.

Success
Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.