Savannah Cheesecake Cookies

 

This is a Paula Deen recipe that I tried for the first time a few years ago. They are sooo yummy!!! Everyone loves them! They are easy, and are the perfect thing to make if you have to take a dessert somewhere. I just recently made them for the fundraiser we helped with for JDRF.

The crust is a shortbread type of crust and the filling is sweet and creamy. Cheesecake in a bar cookie form. I can’t see anyone not liking these…. The ingredients are:

Crust:

  • 1 Cup flour
  • 1/4 Cup packed light brown sugar
  • 1 Cup chopped pecans (I don’t use)
  • 1 stick butter, melted

Filling:

  • 2 (8oz.) packages cream cheese, softened
  • 1 Cup sugar
  • 3 eggs
  • 1 t. vanilla
  • Fresh berries and mint leaves, for garnish (When I am bringing this desert somewhere I just dust the cookies with powdered sugar)
  1. Preheat the oven to 350 degrees
  2. Combine the flour, brown sugar, pecans (if using), and butter in a bowl. Press dough into an ungreased 13×9″ pan. (it might look like the crust is not going to fit but just keep pressing until the bottom of the pan is covered)
  3. Bake the crust for 12-15 minutes or until lightly browned.
  4. For filling, beat cream cheese and sugar together in a bowl until smooth, using a handheld electric mixer add eggs and extract, beat well. Pour over crust.
  5. Bake for 20 minutes. Cool completely. Cut into squares, before serving decorate tops with berries or powdered sugar.

Enjoy!

 

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