Ingredients

Cookie Base

2-1/2 cups all-purpose flour

1 cup granulated sugar

1 T. baking powder

1 T. vanilla extract

2 pinches of salt

3 eggs (Weis Brand, PA Preferred®)

3/4 cup milk

3/4 cup vegetable oil

1/4 cup of brown sugar (packed)

1-1/4 cup gram cracker crumbs

1/2 cup butter (melted)

(Weis Brand, PA Preferred®)

Cheesecake Frosting

16 ounces cream cheese (softened)

1/2 cup water

3/4 cup granulated sugar

3 egg whites (room temperature)

3/4 cup corn syrup

1/2 tsp. cream of tartar

1 tsp. vanilla extract

2 cups powdered sugar

Raspberry Jam

2 quarts of raspberries

2 cups granulated sugar

3 T. lemon juice

Directions

Preheat oven to 350.

Cookie Base

In a medium bowl combine the flour, sugar, baking powder, salt, brown sugar, and gram cracker crumbs. Whisk to combine the dry ingredients.

Add the melted butter, eggs, vanilla extract, milk, and vegetable oil and mix using a hand-held mixer or a stand mixer until you have a thick dough.

Use a 1/4 measuring cup to measure out dough and form each dough mound into a large disc.

Place them onto a baking sheet lined with parchment paper.

Bake for 9-11 minutes or until set.

Remove from the oven and allow the cookies to cool completely on the baking sheet.

Continue until all of the dough is baked.

Cheesecake Frosting

Once all the cookies have cooled, combine the softened cream cheese, water, sugar, egg whites, corn syrup, cream of tartar, vanilla extract, and powdered sugar and mix in a stand mixer until smooth and creamy.

Raspberry Jam

Add raspberries, sugar, and lemon juice into large pan.

Use a potato masher to mash up the raspberries.

Place the pan on the hob over a low heat (do not simmer), stirring occasionally until all the sugar has dissolved. (Sweeping a wooden spoon along the bottom will alert you to any sugar crystals).

Take a glass bowl and place a metal sieve over it.

Pour the jam mixture into the sieve (you may have to remove a few seeds stuck to the pan).

Pour the drained juice back into the pan and place the sieve over the pan.

Use a large metal spoon to push the pulp through the sieve (will take about 5 minutes).

Once all the pulp is sieved into the pan, stir with a wooden spoon.

Bring the pan to a rolling boil and time for 5 minutes.

Take the pan off the heat and drizzle a little jam onto a saucer and place in the fridge for a minute.

Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready.

Put into hot jars and seal with lids immediately or if using wax discs place those on and then the cellophane once cool.

Store in a cool dark place and refrigerate once cool.

 

Assembly

Add frosting to the piping or zipper bag and cut a large triangle from the end or corner.

Pipe a hearty amount of cheesecake frosting to the top of each cookie, starting on the outside of each cookie and working to the middle.

Continue until all of the cookies are frosted.

Once all of the cookies are frosted, add raspberry preserves to a piping or zipper bag and cut a small triangle from the end or corner.

Drizzle over the top of each cookie and serve.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Cookies can also be frozen for up to 3 months.