Raspberry Cheesecake Cookie Pizza

"This is a great desert. Easy to make also. From BH&G Christmas Cookies 1995."
 
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Ready In:
1hr
Ingredients:
10
Serves:
12-16
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ingredients

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directions

  • Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
  • Add the 3/4 cup sugar and beat till combined.
  • Beat in egg yolk and vanilla till combined.
  • Beat in as much of the flour as you can with the mixer.
  • Stir in any remaining flour with a wooden spoon.
  • Spread dough in a lightly greased 12 or 13 inch pizza pan.
  • Bake in a 350-F oven about 25 minutes or till golden.
  • Meanwhile, beat together cream cheese, 1 egg and the 1 tbl sugar till smoth.
  • Spread over hot crust to within 1/2 inch of the edge.
  • Dollop preserve on top.
  • With a knife, carefully swirl preserve to marble.
  • Sprinkle with almond.
  • Bake 5 to 10 minutes more till filling is set.
  • Cool in pan on a wire rack.
  • Cut in wedges.
  • Store in refrigerator.

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Reviews

  1. This was good, I would have liked more cheesecake and preserves I think though. I heated up my preserves and they seemed to marble very well. I also cooked my cookie bottom for 20 minutes and then the topping took almost 10 minutes to set and I think the cookie was still a bit harder then I would have liked.
     
  2. My 5yo DD said it's the biggest thumb print cookie ever! My preserves came from the pantry, so they were already room temperature. I think this really helped a lot. I added a little more sugar to the cream cheese, just because we like it sweeter. Made and Reviewed for Every Day Holiday Tag - Thanks! :)
     
  3. boy what a real treat!!!i just loved these and they were very easy to fix and were gone wayyyyyyyy too quick we will enjoy these many more times thanks for sharing
     
  4. What a quick and easy was to get the cheescake-fix without all the effort. I had a little trouble dollopping the preserves and marbling. I think it would have gone easier if I had heated up the preserves a bit first to soften them a bit.
     
  5. This is really good, it's a huge shortbread-type cookie with a wonderful fruity cream cheese topping over it, the only change I made was I used homemade apricot jelly (Dienia Bennett's recipe #152579) in place of the raspberry, which worked out very well. what a wonderfil treat, thanks for sharing Nims!...Kitten:)
     
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I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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