Strawberry Cheesecake Hamantaschen


Servings: about 20 hamantashen

2 eggs
1/2 cup oil
2/3 cup sugar
1 t vanilla
2 t baking powder
2 1/2 cups flour
1 cup Strawberry Jam
1 cup cheesecake filling

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.

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 donut cutter or the rim of a large glass cup or mason jar. Fill center of circle with strawberry jam and cheesecake filling (about 1/2 tsp each) 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 10 minutes.

* Notes on shaping hamantashen: Take a look at the following photos and you will see how I shaped my 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 take a look at the final photo and you will see one hamantash folded as explained and the other, I simply brought the sides up forming a triangle pinched the corners together. Either one works!

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