NEW YORK CHEESECAKE COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
- In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
- Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
- Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
MAPLE-WALNUT CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely.
- Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
- Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.
NEW YORK MAPLE-WALNUT CHEESECAKE
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
Provided by Matt Lee And Ted Lee
Categories cakes, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees.
- With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition. Add the eggs and the yolks to the batter one by one, beating after each addition. Add the heavy cream and mix again. Pour the batter into the crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4 hours and not more than 24.
- When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly. Whisk in the cornstarch and turn off the flame. Add the walnuts and turn to coat. Spread them out on a piece of parchment paper to cool and harden into praline, then sprinkle over the cheesecake.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 17 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 474 milligrams, Sugar 43 grams, TransFat 0 grams
NUTTY CHEESECAKE SQUARES
I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. -Ruth Simon, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. , In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 233 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S CHEESECAKE COOKIE BARS
Found this cheesecake cookie bars recipe going through my mom's recipe box. Good memories...
Provided by DevDrew
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
- Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
- Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
- Bake in the hot oven until set, about 25 minutes.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 26.3 g, Cholesterol 74.7 mg, Fat 23.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 149.9 mg, Sugar 12.7 g
WALNUT CHEESECAKE COOKIES
This has been a favorite Christmas cookie for years -- a bit of trouble to make but well worth it. Melt in your mouth goodness.
Provided by Diane
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Cream butter, cream cheese, egg yolk, vanilla, lemon peel and salt until fluffy. Gradually mix in confectioners' sugar, then the flour to make stiff dough.
- Chill dough for 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Shape dough into 30 - one inch balls.
- Beat egg white until foamy. Dip balls in egg white then roll in chopped nuts. Arrange 2 inches apart on ungreased cookie sheet and make a depression in each with your thumb.
- Bake for 12-15 minutes, until cookies begin to brown on the bottoms. Carefully remove to wire rack and while hot fill each depression with 1/2 teaspoon of apricot preserves or your favorite jam.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 24.6 g, Cholesterol 43.6 mg, Fat 17 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 7.2 g, Sodium 130.3 mg, Sugar 14.9 g
WALNUT BROWNIE CHEESECAKE
This recipe is one of my Adoptees. After making it, I felt it needed something to perk it up a bit and Chocolate Fluff Icing recipe#81988 was a perfect addition. This cheesecake has a different texture than traditional cream cheese cheesecakes but delicious none the less. Enjoy!
Provided by Pamela
Categories Cheesecake
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease sides of 8 or 9-inch springform pan.
- Combine crust ingredients; mix well.
- Press evenly over bottom of pan.
- Chill while preparing filling.
- In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth.
- Add eggs, one at a time; beat until smooth.
- Stir in walnuts.
- Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.
- Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
- Cool completely; chill at least 4 hours.
- If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.
Nutrition Facts : Calories 380.6, Fat 18.8, SaturatedFat 7.6, Cholesterol 90.8, Sodium 280.3, Carbohydrate 40.2, Fiber 1.6, Sugar 28.4, Protein 15.5
WALNUT HORN COOKIES
At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. -Sharon Allen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight. , For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency. , Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. , Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 237 calories, Fat 15g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
VANILLA BEAN CHEESECAKE WITH WALNUT CRUST
This cheesecake is just plain SEXY. So delicate, sultry and beautiful! A true indulgence for the vanilla connoisseur. The pure white topping so innocently covers the pure decadence! I experienced love at first sight with this cheesecake and I think you will too! Since vanilla, almonds and walnuts are aphrodisiacs, I plan on adding this to my Valentine's Day menu and have posted it here for safe keeping! The recipe was adapted from All-American Sexy Foods by Peggy Cullen. A 10 for total YUM factor! Wine Suggestion: A creamy bubbly, such as Michele Chiarlo Moscato d' Asti Nivole 2003 is a wonderful combination with this dessert. Or try a dessert Trebianno such as Late Harvest Trebianno.
Provided by NcMysteryShopper
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and butter a 10-inch springform pan.
- In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
- In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
- Reduce the oven temperature to 300°.
- In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
- Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
- Return to oven and bake an additional 5 minutes.
- Place on wire rack and let cool to room temperature.
- Run a thin sharp knife around cake and remove the ring.
- Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.
Nutrition Facts : Calories 764.5, Fat 62.5, SaturatedFat 30.2, Cholesterol 226.8, Sodium 402.8, Carbohydrate 43.1, Fiber 1.2, Sugar 40.2, Protein 11.8
WALNUT-RAISIN COOKIES
Steps:
- Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
- Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
- Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)
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