Lotus Cookie Butter Cheesecake Hamantaschen
My son will request funfetti cheesecake hamantaschen like most kids ask for chocolate chip cookies. It’s his favorite dessert and he refuses to wait for Purim to eat them. Last night I baked a batch for him and once I had all the ingredients out, I noticed a jar of Lotus cookie butter on the counter left over from my day of baking Lotus cookie butter cupcakes and the sugar junkie in me decided I had to include some of the sweet caramel butter over the cheesecake mixture. Turns out cheesecake and cookie butter are a match made in hamantaschen heaven. The cookie crumble and the glaze on top are the perfect topping to this holiday treat.
Servings: about 20 hamantashen
Ingredients for hamantaschen:
2/3 cup sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1 cup cheesecake filling (recipe below)
1 cup Lotus cookie butter
Crushed lotus cookie for garnish
Cheesecake Filling:
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.
Directions:
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. 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) then add a 1/2 teaspoon cookie butter on top of cheesecake batter. 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. Bake on 350′ for 12 to 15 minutes depending on how soft or crispy you want them. I like them super soft so I bake them for about 12 minutes. Allow hamantaschen to cool off then drizzle cookie butter icing (recipe below) on top and sprinkle lotus cookie crumbs over glaze.
** These hamantaschen freeze well.
Cookie Butter Icing:
3/4 cup powdered sugar
1 tablespoon almond or soy milk. Water can also be used.
1 tablespoon Biscoff Lotus cookie butter
Combine until smooth.
2 thoughts on “Lotus Cookie Butter Cheesecake Hamantaschen”
Hi. Thanks for the recipe. Is there a reason you don’t cool/freeze the dough for a few hours ?
You don’t need to!