Funfetti Cheesecake Hamantaschen
Servings: about 20 hamantashen
1 t vanilla
1/2 cup oil
2/3 cup sugar
2 t baking powder
2 1/2 cups flour
1/2 cup sprinkles
1 cup cheesecake filling (recipe below)
1 8oz package of cream cheese
1/3 cup of sugar (you could use 1/2 cup if you like it very sweet)
1 tsp. of vanilla extract
Combine ingredients until smooth. Makes about 1 cup.
Cream together sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together. The dough might be crumbly, use your hands to smooth it out and combine it. Add sprinkles to dough. (add the sprinkles in slowly, depending on how many sprinkles you want in the dough and don’t over mix them with the dough) Roll out dough on floured surface (about 1/4 to 1/8 thick. Not too thick since then the circles are hard to shape and will open up. Not too thin since then it will rip when shaping or filling) and cut out circles using a large circle cookie cutter or the rim of a large glass cup or mason jar. Fill center of circle with cheesecake filling (about 1/2 tsp to 1 tsp) and bake on 350′ for 12 to 15 minutes depending on how soft or crispy you want them. I like them super soft so took them out around 12 minutes. Once hamantaschen have cooled off drizzle melted white chocolate or cheesecake icing on top. Optional, top with more sprinkles! For cheesecake icing, I took leftover cheesecake filling and added some powdered sugar and milk to get a thinner consistency. Regular icing (powdered sugar and milk or water) would work great as well.
* How To Shape Hamantashen: Place filling in center than slowly fold over one side. Then the next and finally bring the bottom on top. Gently pinch the corners. You can also simply bring up the sides, forming a triangle by pinching the corners together.
~ Recipe submitted by Nina Safar