Cheesecake Cookie Recipe

Cheesecake and Cookies Get Married

The Cheesecake Cookie Recipe is a delightful marriage of cheesecake and cookies in a rich, elegant dessert suitable for company and special occasions, but easy enough for everyday.

The Mini Cheesecake Cookies version is an outstanding tea cake recipe for your tea party. And because it's baked sheet-style, then cut into servings, you don't have to spend your day baking cookies in batches. Now, here's a marriage that will last!

1/3 cup brown sugar, packed
1/2 cup chopped walnuts
1 cup flour
1/3 cup melted butter
8 ounces cream cheese
1/4 cup sugar
1 egg
1 tablespoon lemon juice
2 tablespoons milk
1 teaspoon vanilla

Mix the brown sugar, nuts, and flour together. Stir in the butter and work it by hand until it resembles course crumbs. Set aside 1 cup of the mixture for the topping and press the rest firmly into the bottom of an 8 x 8 pan. Bake at 350° for 12 to 15 minutes. Leave the oven on.

While the crust is baking, cream the cream cheese and sugar together. Add the egg, lemon juice, milk, and vanilla, beat thoroughly, and pour it over the baked crust.

Sprinkle the remaining crumb mixture over the top of the cream cheese layer and bake for another 25 minutes. Cool completely before cutting into squares. Makes 16 2" cookies.

Mini Cheesecake Cookies Version:

For smaller, tea cake size cookies simply cut the cookies a little smaller, making 5 or 6 even cuts down and across the cheesecake instead of 4.

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