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Cheesecake! In handy, portable, splendidly delicious bites!
Go ahead, bake some up today. I know you want to.
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How to make Cheesecake Cookies:
3/4 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup finely chopped pecans
1/3 cup crushed graham crackers
In a medium-size mixing bowl, beat butter and cream cheese. Add sugar, lemon peel, lemon juice, and vanilla; beat again.
Mix in flour with a spoon. (This is such an easy recipe!) Refrigerate cookie dough for 30 minutes to make it easier to work with.
Prepare pecans and graham crackers. I like to crush stuff with my pretty hammer inside a plastic baggie.
Spread half of the pecan/graham cracker mixture on a piece of wax paper. Lay out half the chilled dough on top of it.
Shape and roll cookie log, coating in crushed nut-crumb mixture.
Repeat with second half of dough. Transfer rolled, coated logs to fresh sheets of waxed paper and wrap.
I use extra-long pieces of waxed paper and just twist the ends to seal.
Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds.
(You can eat one now if you want.)
Place cookies on lightly greased cookie sheets. Bake at 375-degrees for 8-10 minutes. You only want to barely brown the bottoms. Don’t overbake.
Now you can eat them all.
*Makes about 4 dozen.
Note: In response to questions–no, these cookies do not need to be refrigerated.
See this recipe at Farm Bell Recipes and save it to your recipe box.
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But I will try these in the very near future. lol.
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It’s real easy and it will even resize your photo for you!
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I am wondering about free-ranging your chickens. How do you protect them from those evil raccoons and other nefarious predators?
Have a great day, and keep the good stuff coming . . .
MJ
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This is my first time to leave you a comment, BUT not my first time here. I’ve spent several days reading your posts straight thru….I just love your blog (it’s bookmarked!)
Now I have to say that I made your Grandmother Bread on Monday, and according to my boys, I am going to have to make it again and again and again!! Such an easy recipe and I had great success with it even on my first try. I can’t wait to start experimenting with all of the different goodies I can make with the dough. Thank you so much for sharing your recipes!
Keep up the great work!
Kim in Texas
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Do you think they would hold up if I just did the graham crackers only on the outside???
They look so yummy!
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I’m sorry. If I don’t attempt this recipe within one or two days, I think I shall melt or implode or something. Why, WHY did you post this when I’m TOTALLY on plane with my healthy eating???
Solution: Read. Bake. Taste ONE. Provide rest to co-workers.
*sigh*
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Sounds delicious!!!! I am gonna try the cheesecake cookies receipe tomorrow!!!!
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Thank you for sharing so generously all your lovely recipes. I’ve tried several and they are always great…well, I had a little issue making the Burnt Sugar sauce for the pear galette but I think that way more my fault than the recipe’s.
Gonna bake these this weekend…wonder how they keep? (as if they would need to ‘keep’ at my house!) But for shipping to my family out of state, etc? Any ideas on that?
Thanks, again, Suzanne. You are a peach!! Or a Cheesecake Cookie
Carol
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I added an extra tablespoon of cream cheese though, because I thought it needed it.
No one believed the whole cheesecake-in-a-cookie story until they tried them.
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Thanks Suzanne. Merry Christmas
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in an effort to make these low carb and healthy for my children i made some substitutions. i wouldn’t usually post such a thing but….in case anyone’s interested, they were a hit! my 86 year old grandmother who has been a cookie lover for as long as i’ve know her said that these are the best cookies she’s ever had. i figured it was a great endorsement!
i used 1 1/2 cups almond flour, 1/4 cup ground golden flax seeds and 1/4 cup ground chia seeds instead of 2 cups flour
i used xylitol instead of sugar with a little powdered stevia to taste.
the cookies needed to bake a bit longer and become a dark golden brown to really hold together. i think that next time i would try to use an egg or two for binder.
anyway, they were delicious and i’m sure very low carb. i actually had five little cookies for dinner
thanks again1
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A LOW CARB version XD
All I did was exchange a few ingredients:
3/4 c sugar = 3/4 c Splenda
2 c flour = 2 c ground almonds
1/3 c graham crackers = 1/3 c EACH ground almonds AND 1/3 c walnuts- I needed to use ‘em
They turned out absolutely wonderful!! I haven’t finessed making almond “flour” yet, it was more like very finely chopped. However, it added a beautiful extra crunch to each bite.
Oh yeah! And of course I used my homemade cream cheese! Now I don’t have to feel guilty about eating so many!!
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- I did not grease the pan (nuts release a lot of natural oils when cooked)
- I changed the cook time to around 20 minutes to make sure everything melded together.