5-INGREDIENT CHEESECAKE COOKIES
These delightful cookies start with a cake mix. Yield is estimated and depends on how large you make the cookies. The cooking time is per batch. These should be refrigerated after baking.
Provided by Marie
Categories Drop Cookies
Time 20m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Mix together first 4 ingredients.
- Add cake mix and blend well.
- Place by teaspoonfuls onto cookie sheet.
- Bake for 10 to 12 minutes at 350° until just slightly browned around the edges.
- Do not let the cookies brown.
SAVANNAH CHEESECAKE COOKIES (PAULA DEEN)
Make and share this Savannah Cheesecake Cookies (Paula Deen) recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Bar Cookie
Time 50m
Yield 12-16 Bars, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine flour, brown sugar, pecans, and butter in bowl.
- Press dough into an ungreased (I grease pan as bars tend to stick if you do not) 13 by 9 by 2-inch pan.
- Bake for 12 to 15 minutes or until lightly browned.
- For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust.
- Bake for 20 minutes.
- Cool completely.
- Cut into squares before serving.
- Decorate tops with berries and mint leaves.
Nutrition Facts : Calories 401.6, Fat 28.7, SaturatedFat 14.1, Cholesterol 114.8, Sodium 185.9, Carbohydrate 31.5, Fiber 1.1, Sugar 21.7, Protein 6.4
SAVANNAH CHEESECAKE COOKIES
These delicious cheesecake bars are sure to please. Easy to make, they look gorgeous garnished with fresh berries and fresh mint leaves. To whip these squares up, you'll need flour, pecans, light brown sugar and cream cheese.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F. Combine flour, brown sugar, pecans and butter in bowl. Press dough into an ungreased 13x9x2-inch pan. Bake for 12 to 15 minutes or until lightly browned. For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
PUMPKIN BARS (PAULA DEEN)
Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 48 small bars or 24 large bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
- In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
- Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
- For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
- If desired, garnish with ground cinnamon.
PAULA DEEN'S CARAMEL APPLE CHEESECAKE
Thank you Paula Deen! Hubby just happened to be watching with me one day when she made these and it will always be requested in our home! It's very easy to make and such a fun twist on a plain cheesecake. It's a must try!
Provided by MelvinsWifey
Categories Cheesecake
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Reserve 3/4 cup apple filling, and set aside.
- Spoon remaining apple filling into the crust.
- Beat together in large bowl, cream cheese, sugar, vanilla, eggs. Pour over pie filling.
- Bake for 35 minutes. Cool.
- Meanwhile, mix reserved pie filling and caramel topping and heat for 1 minute in a small saucepan.
- Spread warm topping evenly over cooked, cooled cheesecake.
- Decorate entire edge of cake with the 12 pecan halves, and sprinkle middle of cheesecake with chopped pecans.
- Refrigerate, share, and enjoy!
Nutrition Facts : Calories 577.7, Fat 34.8, SaturatedFat 13.6, Cholesterol 109.1, Sodium 459.3, Carbohydrate 63.1, Fiber 2.1, Sugar 37.3, Protein 7.3
CHRISTMAS CHEESECAKE COOKIES
These Christmas Cheesecake Cookies are the perfect, festive cookie to feed to Santa! https://www.yellowblissroad.com/christmas-cheesecake-cookies/
Provided by Gagoo
Categories Dessert
Time 20m
Yield 3 Dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper or silicone mats.
- Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes.
- Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
- In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
- Separate the dough into three small bowls. Refrigerate for 15 minutes.
- Once chilled, add in food coloring and incorporate into the dough until your desired color is reached.
- Add the peppermint extract to the dough you'll be adding the green food coloring to. Dough will still be sticky, but easier to work with! If you find it's hard to work with, put back in the refrigerator for a few minutes.
- To create a cookie, take 1/2 tbsp of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
- Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar!
- NOTES:.
- Store in a tightly sealed container for up to a week, or in the freezer for up to 3 months.
- The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all. The peppermint can also be left out or replaced.
- Do not overbake. This can cause the cookies to come out more dry and biscuit like.
Nutrition Facts : Calories 1287.2, Fat 60.8, SaturatedFat 35.2, Cholesterol 288.6, Sodium 1193.3, Carbohydrate 167.2, Fiber 2.8, Sugar 86.3, Protein 19.8
EASY CHEESECAKE CUPCAKES...PAULA DEEN
Super easy and home-made! Sometimes I add about 1/4 Cup of sourcream to the recipe as I like the added creaminess but it's great the way it is.
Provided by SweetFuzion
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- HEAT oven to 350°F.
- PLACE a paper cupcake liner in each of 12 muffin cups.
- BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
- PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
- ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.
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