Cheesecake Cookies

"This is another dessert that I've baked upteen times over the years! I originally found this on a Great American Recipe card. These cheesecake cookies are delicious and quick to make. I often prepare them for potlucks and family gatherings. They never last long!"
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by truebrit photo by truebrit
photo by CookbookCarrie photo by CookbookCarrie
Ready In:
55mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • In a small bowl, combine the sugar, flour and walnuts.
  • Mix in the melted butter until crumbly.
  • Reserve 1/2 cup of crumbs for top.
  • Press remainder evenly in a 8" x 8" pan, and bake at 350F for 12-15 minutes.
  • For filling, beat the cream cheese, sugar, lemon juice, sour cream, vanilla and egg until creamy.
  • Pour into the baked crust, and sprinkle with remaining crumbs.
  • Bake at 350F for about 30 minutes.
  • When cool, cut into 2" squares.
  • Cover and refrigerate.
  • Optional: for extra color, decorate with strawberry halves.

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Reviews

  1. TasteTester
    We loved the taste of your cheesecake filling; however, I felt there wasn't enough of the filling, so next time I'll double the amount of the filling. I also used less of the crumbs on top, as others suggested. Thanks for this recipe!
     
  2. Chef shapeweaver
    I made this recipe on 10/27/10 for the " October Is Dessert Month "event in the Cooking Photo Forum. I did follow some of the other reviewers suggestions,I made double the cheesecake part of this recipe. Instead of using flour for the crust, crushed graham crackers were used.After baking for 30 minutes, the filling was a bit more on the " jiggly " side than it should have been. I think letting it sit in the oven for about 10 minutes after cutting off the heat should do the trick. My SO didn't seem to like the walnuts in the crust, so they will be left out the next time. We both enjoyed the taste of the filling very much. Thank you for posting and, " Keep Smiling :) "
     
  3. zaar mate
    These are very good :-) I thought the nuts added great flavor. I used FF cream cheese which tends to get a little runny when mixed, so I added an extra egg. This is quick and easy. I will be making these again. Thanks Truebrit!
     
  4. Texan Transplant
    The crust was a bit much. Next time I will double the cheese mixture and make this in a larger pan without the topping. Also suggested was halving the flour and substituting gramham cracker crumbs.
     
  5. Ang11002
    I made these yesterday and thought the cheesecake part was absolutely yummy but could of done without all the crust on the bottom AND top. Would omit the 1/2 cup of topping or add some more sugar, less nuts like everyone else. Other than that, a truly great dessert and I love the fact you can make it in an 8x8 pan! Thanks, from one angela to another!;)
     
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Tweaks

  1. Chef shapeweaver
    I made this recipe on 10/27/10 for the " October Is Dessert Month "event in the Cooking Photo Forum. I did follow some of the other reviewers suggestions,I made double the cheesecake part of this recipe. Instead of using flour for the crust, crushed graham crackers were used.After baking for 30 minutes, the filling was a bit more on the " jiggly " side than it should have been. I think letting it sit in the oven for about 10 minutes after cutting off the heat should do the trick. My SO didn't seem to like the walnuts in the crust, so they will be left out the next time. We both enjoyed the taste of the filling very much. Thank you for posting and, " Keep Smiling :) "
     

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