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    You are in: Home / Recipes / Pecan Cheesecake Cookies Recipe
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    Pecan Cheesecake Cookies

    Average Rating:

    2 Total Reviews

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    • on February 20, 2013

      I agree with Annacia; these cookies definitely deserve a LOOK! They were wonderful! My recipe made 25, I think, but that was gracious plenty for us. I think chilling the dough before scooping would be a bit helpful, but they worked great, as written. I used strawberry jam and cherry preserves...YUM! Thanks again, for these great cookies, breezermom!

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    • on April 28, 2012

      Why are people not not beating a path to your cookie recipes? Honestly, hon, you have some of the best ever! This one is cookie nirvana, it's sweet but not too sweet, rich with the cream cheese and soft even when cooled. Did I mention that they also taste absolutely wonderful :D ? Even with my diabetic adaptions they'er amazing, nobody would know that I trimmed them back. Used 95% fat free cream cheese, a heart healthy margarine, Homemade Powdered Sugar With Splenda and Glazes for the powered sugar and no sugar added apricot jam. I had some well chopped almonds hanging around so I just gave them some more time in the food pro to grind them smaller and used them in place of the pecans. I'm a firm believer in "use what you have". Next time I make these I'll use the pecans. Thanks so much breezer for this marvelous keeper.

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    Nutritional Facts for Pecan Cheesecake Cookies

    Serving Size: 1 (666 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1296.5
    Calories from Fat 881
    Total Fat 97.9 g
    Saturated Fat 34.6 g
    Cholesterol 209.5 mg
    Sodium 696.6 mg
    Total Carbohydrate 97.0 g
    Dietary Fiber 7.7 g
    Sugars 51.1 g
    Protein 16.0 g


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