Cheesecake Cookie Recipe

Cheesecake Cookies,

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

The Mini Cheesecake Cookies version is an outstanding tea cake for your tea party.

Cheesecake Cookies

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

Preheat the oven to 350°. Mix the brown sugar, nuts, and flour together. Stir in the butter and work it by hand until it resembles coarse crumbs. Set aside 1 cup of the mixture for the topping and press the rest firmly into the bottom of a 13 x 9 pan. Bake for 12 to 15 minutes. Leave the oven on.

While the crust is baking, cream the cream cheese and sugar together. Add the eggs, 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 (roughly) squares. The cheesecake will set while cooling.

    Make a cut down the center, lengthwise, then make one more cut down both sides of the center cut, evenly spaced. Turn the dish and cut across the center crosswise. Make two more evenly spaced cuts on both sides of the center.

Makes 24 cookies.

Half Recipe:

If you're taking these to a party, trust me, the whole batch will never make it out the door, at least not without a very disappointed family. I always make a half-batch that stays home. Once tasted, you will probably think of six more reasons to make a little more.

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

Prepare as above in an 8 x 8 baking dish, reserving about 2/3 cup of crumb mixture for the topping. Make 3 cuts in both directions for 12 cookies.

Mini Cheesecake Cookies

For smaller, tea cake size cookies, bake them in mini muffin tins for slightly more than half the cooking time of the sheet version. (Don't worry, I've overcooked these and they still come out wonderful.)

The Mini Cheesecake Cookie recipe makes 48 cookies, using 2 24-cup muffin pans and the full recipe.

More tea cakes like the Cheesecake Cookie Recipe

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