Savannah Cheesecake Cookies

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
25 squares
Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 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.

Photograph by Miki Duisterhof


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4.7 253
the most amazing, family, work place, ever item not reviewed by moderator and published
I looove this recipe. It is the easiest and yummiest cheesecake recipe I have found. There are so many different ways to improvise and experiment, ex: walnuts in place of pecans, or putting chocolate syrup on top etc. There are many complaints about the crust being too thin; so instead of the 13x9 Ive been using a 13x5 glass dish, and the proportion of crust to cheesecake is perfect! If you have extra time, the best way to make sure the cake settles it just turning off the oven and leaving the cheesecake in there as you go and run your errands or whatever you need to do, and when you get home let cool down, (make sure it is cool enough to touch before putting in fridge, otherwise the risk of bacteria and/or cracking increases) then leave it in the fridge for a couple if hours, and it is guaranteed perfection. Thank you Paula!! item not reviewed by moderator and published
My mom and I have made this recipe billions of times. The crust looks like it isn't enough to cover the whole 9x13 inch pan but it works out just fine if you take the time to spread it out evenly. There is a lot more cheesecake than crust but it still tasted very good. I ended up having to bake the cheesecake for an extra ten minutes because it didn't look set after only 20 minutes. I'm afraid that the crust might burn because of the extra ten minutes I baked the cheesecake, but I guess we'll find out when I cut it open for the party tonight. item not reviewed by moderator and published
Made a double batch of these to give as gifts and to serve at my family's Christmas Eve party. They were the first to go!! I made two changes..I used a graham cracker crust rather than the pecan, and i cut them into bite size pieces rather than "cookies" because they were VERY rich. Great recipe!! item not reviewed by moderator and published
This recipe is fantastic! Best served with a litle chill. Always the first thing to go whenever I take it somewhere. Everyone in my family has called me "Paula Deen Jr." LOL. item not reviewed by moderator and published
the cheesecake cookies tasted ok, don't know if i did something wrong but the crust wasn't enough to cover the 9x13-inch baking pan so i had to make another batch just to fill the empty spot of the baking pan. i excepted the crust to taste like cookie (crispy or crunchy, like a shortbread texture but it was soggy. the cheesecake itself was delicious...i love cheesecake. next time i will use one of my cream cheese crust recipe for this cheesecake cookie 'cuz the crust stays and tasted like cookie, and not soggy. paula, thanks anyway for the recipe...it gives me some ideas to make and bring for a potluck. item not reviewed by moderator and published
This was good but actually think it needed more butter for the crust it was a little crumbly. I will add 1 and a half sticks next time and there will be a next time. I also added the zest of one lemon and a few drops of lemon extract to the cheese for more flavor and it came out very well. item not reviewed by moderator and published
Tasty! item not reviewed by moderator and published
SO easy to prepare and everybody I serve them to LOVES them! item not reviewed by moderator and published
For an immediate serve - this is a five - love the look of the mint and blueberry and holiday time and flavor was delicious! But if you are looking for a sustainable holiday cookie - this isn't it - mint wilts and blueberries try, then fail. One night flash - five stars! item not reviewed by moderator and published
I made these cookies for an event that ended up getting resheduled so they sat on my counter for two days. I did not chill them since the recipe did not state to do so (I'm a stickler about keeping with a recipe!. I'm so glad that I didn't chill them! The creamy texture of the cream cheese filling went perfectly with the crunch of the pecan crust!! item not reviewed by moderator and published
These cookies were amazing. I used graham cracker crumbs instead of pecans. It was very easy to make and I cut them about an hour after coming out of the oven and they cut perfect. great cookies! It was like having a mini cheese cake. item not reviewed by moderator and published
Everybody loved these! I got nothing but great reviews for this recipe. The pecan crust was absolutely amazing & added a great touch of flavor to the cream cheese mixture. My only complaint...the cream cheese mixture was a little blan & could use more flavor. Other than that...an excellent recipe and a new keeper!! item not reviewed by moderator and published
This is a fantastic recipe and is always a huge hit! It is so easy to make and takes no time. The crust is delicious and goes great with the filling. item not reviewed by moderator and published
These cheesecake cookies are really amazing. I had always had the hardest time making anything cheesecake-like, but these are a breeze to prepare! The only thing I did differently was add some nutmeg and cinnamon to the crust. And I skipped the berries. My boyfriend asks me for these constantly. They're a dessert staple in my house now. item not reviewed by moderator and published
love, Love, LOVE! This is SUCH an easy dish, not exactly a cookie, but more like a miniature cheesecake. : I made this for a New Year's Eve party and it was a hit! I changed pecans to almonds for the crust and it is just as DELICIOUS. So easy to make, even though I made a few errors, it turned out fabulous, it was completely fool proof. I wonder if it's possible to use cream cheese spread instead of the cream cheese in the bar form? item not reviewed by moderator and published
More like 5 star times 5 infinity! This one got me big applause. Everyone loved them and was super easy to do. Thank you Paula with hugs & kisses! item not reviewed by moderator and published
I love this recipe, and my 8 year old loves Paula. She thinks Paula is great and she just loves her southern accent. item not reviewed by moderator and published
These are great! I don't like nuts so I just don't use them. It's a great recipe! item not reviewed by moderator and published
I make this recipe all the time with different variations on the garnish. I've even done a graham cracker crust a few times for certain family members that cannot have nuts. Gets rave reviews every time and it is too easy. Plus you can get creative with the toppings to keep it from being the same dessert every time you make it. item not reviewed by moderator and published
TASTY! I am not a fan of cheesecake but these were delicious. I used two cups of pecans for the crust, one cup was simply not enough. I also sprinkled lemon zest on the tops for more flavoring and made a sweet blackberry sauce as the topping. With these alterations the cookies were to die for! Once the cookies cooled down I put them in the fridge for a few hours prior to cutting them. It eased the cutting process and they did not break~ item not reviewed by moderator and published
Great recipe, i make it often for my grandsons. item not reviewed by moderator and published
This recipe is so easy and idiot-proof. Seriously... It was SO EASY to prepare this, that I felt almost like I was cheating. You won't get clean lines when cutting the cookies if it isn't completely cooled first. You also won't have enough *dough* to coat the bottom of the pan if you don't chop the nuts finely enough. You needn't process the nuts into a fine dust, however big chunks will certainly NOT YIELD enough to coat the bottom of the pan. I made this with my own home made marmalade/buckshot reduction and fresh lemon juice infused cream cheese. And once the sheet of cookie came out of the oven I zested some orange and lemon lightly atop. Made for a little added flavor and pleasing decorative effect. This will definitely become a "go to" recipe for me. It was THAT delicious and easy! item not reviewed by moderator and published
A little over a year ago, I came across a 2008 Food Network Magazine in my house. I'm not sure how it ever got there, but at this point in time, I began to befriend the kitchen, slowly. I found this recipe and thought, I can do this. And I did. And everyone loved these cookies! Today is 2011, and for the first time ever, I tweaked a recipe. I must admit, SammyStar79 inspired me lol. I mixed the fruit IN the batter instead of waiting to use it for garnish. It's a nice little twist. Everyone thinks I'm a cook! Little do they know, Food Network Magazine contributors such as Paula Deen make recipes easy to follow = item not reviewed by moderator and published
Well, curiosity killed the cat, but it did not kill these cookie bars! I was CRAVING chocolate, so I added 1/4 a cup of Cocoa powder to the cookie mix and omitted the pecans. I also crushed some Oreo cookies (just the cookie, not the filling and added it to the cookie batter for texture. I also added 2 tablespoons of Hershey's syrup(I didn't have and bakers bars to the filling,and crumbled up double chocolate Oreo's on top! What came out of that oven was SIMPLY AMAZING(If you like chocolate EVERYONE LOVED THEM! Thanks Paula item not reviewed by moderator and published
One of the best recipes I have EVER made! (and very simple! Everybody loved them! I was always scared to try a cheesecake recipe but this was quite easy! item not reviewed by moderator and published
deeelicious item not reviewed by moderator and published
This is the easiest recipe I have ever made. It is also fantastic and tastes out of this world. I have added this to my recipe collection as a keeper. item not reviewed by moderator and published
A real easy and very tasteful yummy recipe! As I live in the Caribbean (Bonaire) I also put in some coconutflakes, it makes it even more delicious and a very rich and full flavour! item not reviewed by moderator and published
No way does the amount of crust mixture she lists fit into a 13x9 pan. Believe me I tried. Didn't even fill up half the pan. Had to use a 9x9. item not reviewed by moderator and published
Took these to a Super Bowl party where there was LOTS of food. Everyone said they were the BEST food there. I added lemon zest to the cheesecake. SO easy and delicious!! item not reviewed by moderator and published
Absolutely DELICIOUS!!! I made this and it was surprisingly easy. I very much enjoyed the pecan crust instead of graham cracker crust. I would recommend grinding about 3/4 of the pecans until very small chunks in a blender of some sort (I used a magic bullet, and then just tearing the other 1/4 apart with your fingers. As well, when I made it I used large brown eggs and it made it so the cream cheese filling kind of yellow/orange, so next time I will use smaller eggs that are white, and hopefully that will keep it whiter. I would highly recommend this recipe!!! item not reviewed by moderator and published
The only thing I added was a teaspoon of vanilla extract. These cookies are delicious! Its more like mini cheesecakes. The crust seems like its not enough to spread throughout the pan but you just have to keep on working on it. It is really good and I definitely recommend it! item not reviewed by moderator and published
Got lots of compliments ! Made this for Super Bowl. Just the right size for that little sweet craving at the end of a big meal ! item not reviewed by moderator and published
This recipe is for cheesecake - not cookies or bars because you really should serve a fork with it as it is a little too gooey to pick up. We LOVED the crust and we LOVED the cheesecake - just not together!! We felt that the crust was a little too heavy for this light cheesecake. I will definitely try it again, however, with maybe a banana cream pie filling. I made this in a 9X9 PAM-sprayed aluminum pan with finely-chopped nuts and had no issue getting the crust out of the pan. When I made the filling, I used 1 teaspoon each of vanilla AND almond extracts and 1 tablespoon of lemon juice, and it baked for 25 minutes. The flavor was amazing!!! item not reviewed by moderator and published
These were great. the crust adds a nice flavor to the cheese cake. the garnish of mint and blueberries gave it the Wow touch - you will impress your guests. item not reviewed by moderator and published
These are amazing! They aren't really cookies though, more like miniature cheesecakes. I brought them to a Christmas cookie exchange where we had to put cookies in baskets, but it didn't really work out well since the topping is soft. I will definitely make them again! item not reviewed by moderator and published
The crust was good but the filling tasted too bland. I probably won't make it again. item not reviewed by moderator and published
This is such a simple and delicious recipe! I didn't have any problems with the bottom sticking, but I did use the entire stick of butter, so perhaps cutting down on the butter could cause problems with removing the bars. I did, however, use one package light cream cheese and the other package regualar it still tasted rich and amazing. Pour on some of Ina's raspberry sauce and it's to die for! item not reviewed by moderator and published
I didn't eat it - I was looking for something to make my husband that I wouldn't devour - but everyone who did partake LOVED it!!! It was so easy to make and apparently a great treat. We even brought half to our friends and they ate 6 cookies in a sitting. Definitely recommend this recipe. : item not reviewed by moderator and published
So good and easy to make. My 20 year old grandson made this recipe at our annual "Cookie Day" gathering this year. It was a huge hit! The crushed pecans in the crust gave just the right amount of flavor to the filling. We garnished ours wth carmel and/or shaved chocolate. item not reviewed by moderator and published
Can theses cookies be made ahead and frozen? Anyone? item not reviewed by moderator and published
I added a little extra chopped pecans but other than that I followed the recipe exactly and they turned out perfect! item not reviewed by moderator and published
Paula I love you foods and you and I want to say that all these cheap businesses trying to use your reviews space to advertize ..I would never use them and know lots of people who feel the same..I believe you have a lawsuit ..This is not fair to us honest people.. Hey everyone don't buy from them .. item not reviewed by moderator and published
It was really easy to make and I was so excited to taste it. But once it was done, it didn't really taste like cheesecake. It's very light, which I liked, but I was looking forward to cheesecake!!! Maybe not enough cream cheese in this recipe. I might make again if I was in the mood for "cheesecake" :) item not reviewed by moderator and published
I followed the recipe to a T. I was able to fit the crust to the pan, but I did have to pound it out and it became quite thin. The cheesecake stayed soft even after the baking time but the edges started burning so I left it in extra on lower heat for about 10 minutes.My mom likes it, and says it tastes great. It's good but the cooking time needs to be adjusted and I wish it looked pretty instead of brown and burnt in random areas. EDIT: okay i just tried the cake after leaving it in the fridge for a few days. and OMG it tastes like store bought cheesecake ITS AMAZING! I give it 5 stars for amazing perfect taste! (sorry i doubted the recipe! leaving it in the fridge is the trick! item not reviewed by moderator and published
My husband and I absolutely loved it! It is very rich and very tasty! I did substitute the pecans for walnuts tho because my husband loves walnuts! We will certainly be making this again! item not reviewed by moderator and published
I've never baked a cheesecake before and I wasn't completely satisfied with my first batch. I did it by the book, so to speak, but I feel like it's still a bit too gooey throughout the whole thing (even after chilling it in the fridge). I'm a little afraid to do another batch and bake it for a longer period. Any thoughts? item not reviewed by moderator and published
This was super easy and quick! i ended up not having enough of the crust to cover the pan so i had to make a little extra, my friend had the same problem. I served it with blackberries and my boyfriend LOVED it item not reviewed by moderator and published
It was fantatic Everyone loved it. Thank you much. My turned more like a cheese suflay cheesecake item not reviewed by moderator and published
If you're debating about trying this recipe, just do it. The only advice I have is to cut the pecans pretty small, so your crust doesnt fall apart. These were sooo good. Plus, with the mint and fruit, they look so gourmet when they were actually easy to make. Will make again for sure! item not reviewed by moderator and published
It was really easy to make. and everybody in my family loved it, I loved it. it was crunchy, creamy, and pretty. every thing i could ever want in a cookie. item not reviewed by moderator and published
this was like, the first dessert i have actually succeeded in making! i was sooooo proud of myself! its easy and fast to prepare and a nice treat to enjoy! i didnt have enough cream cheese so the cheesy part turned out too thin but it was still very appetizing and delectable! hey, and this recipe even works for some one who just turned 11! which it means its easy! -dina :P (a girl that just turned 11!!!!!!!!) item not reviewed by moderator and published
my whole family loved it even thought i did use dark brown sugar instead but it still was a success! item not reviewed by moderator and published
These are yummy. For those of you that had trouble getting the bars out of the pan, try non stick aluminum foil. Let two ends hang over edge of pan and just take the bars out in one sheet. I also cut them into bars before I refrigerated them. Crust was perfect. I think you really need to chop the pecans finely for the crust to hold together. I too added some lemon juice and grated rind. Drizzled with melted chocolate and will serve with sweetened, sliced strawberries. Such an easy recipe and hits the spot when you don't have the time to make a cheesecake. item not reviewed by moderator and published
null: She is saying to add the extract -- the vanilla extract -- not to extract the eggs. Hope that helps! item not reviewed by moderator and published
I had a hankerin for cookies and found this recipe by the ultimate southern cook and knew that any cookie recipe from her would be devine. I made the crust, and then made the cream cheese filling. When I licked the spoon, I was ready to hump the oven. I can't wait for the next 15 minutes for them to be done. item not reviewed by moderator and published
These Savannah Cheesecake Cookies look sooo yummy! I can't wait to bake them it seems very easy to make! But I am confused, extract the eggs? So "remove" the eggs before you beat the mixture? Any explanation will be appreciated. Thanks! item not reviewed by moderator and published
This recipe was easy to do. For me, a non-baker, when I say easy, I mean easy. But one change I made was substituting macadamia nuts for the pecans in the crust. Boy did that taste absolutely decadent. Everyone should try it. item not reviewed by moderator and published
I made a few changes due to health issues! For the crust I used 2 tlbs splenda to replace the brown sugar. and 1/2 cup pecans and 1/2 cup macadamia nuts chopped pretty fine. For the filling I used Neufchatel cream cheese, which is lower in fat, and I used 1/2 tsp vanilla and 1/2 tsp almond extract. I heated up some red raspberry no sugar added jam and spooned over the cooled cookie bars and then let that harden again. item not reviewed by moderator and published
This recipe is excellent as is; however, I found that adding about a tablespoon of FRESH lemon juice to the cream cheese mixture really gives the flavor a huge burst and really puts these bars over the top!!!!!! item not reviewed by moderator and published
This recipe really is as easy as all the reviews claim and very good. I did a couple of things differently. I used chocolate graham crackers instead of a flour crust, and I spread rasberry jam over the top. Both adjustments were tasty, but the crust has so much butter in it, I would consider using more graham crackers to balance the butter for consistency and flavor. The center was a little less firm, but not too bad. I baked it for 20 min as instructed, but next time I'll add maybe 5 minutes. I did butter the pan, thanks to the previous reviews, but it still stuck. I thought the butter in the crust hardened and stuck to the pan while in the fridge. So I sat the pan in hot water for just 5 seconds, which loosened the crust and made it much easier to remove from the pan. Hopefully that will help others. I will definitely make this recipe again! Perfect for pot lucks! item not reviewed by moderator and published
This was the best dessert I've had in a long time! I took this to a party and everyone wanted the recipe and even requested I make it for every party. Now its a get-together staple for my friends, family and I. I used macadamia nuts instead of pecans...you have to try this dessert, its truly amazing, amazing, amazing!! ...and easy! item not reviewed by moderator and published
I made this for a cookie party, and it was definitely a hit! I still have people asking me for more of them! item not reviewed by moderator and published
this recipe was super easy and they turned out great. i substituted 1/2 cup of shredded coconut for 1/2 0f the pecans. i also used parchment paper because some readers said they were hard to get out- it worked great- got 99% of them out easily. with the garnish these look really great and easily impress because everyone thinks cheesecake is so hard! great simple and impressive dessert! thanks paula! item not reviewed by moderator and published
Great recipe! It was very simple and quick. The cookies are delicious! I added some sugar to the crust due to fear I had of the crust being bland. item not reviewed by moderator and published
i made it for my family and it was just awsome i loved it it was mouth watering my family eat it in less than a min. am making 2 for chritmas its greater than 5 starts its 10 item not reviewed by moderator and published
I love this recipe! It was so easy to make extremely simple. Better than cheesecake factory or any other cheesecake out there!! item not reviewed by moderator and published
I couldn't resist commenting again on how easy and wonderful this recipe is. Everyone loves it and always assumes that I worked super hard to make it!!! It has become a family favorite for the holidays. item not reviewed by moderator and published
This cookies are so very easy to make and they are so yummy!! My whole family loves them!! Ages 2 years to 60 years, it does not matter. They are a hit with every one. My family insisted that I make them for Thanksgiving AND Christmas. item not reviewed by moderator and published
I made this for Thanksgiving and it was a hit!. They went so fast that I'm making two pans for Christmas. I did modify but only slightly. I used graham crackers instead of flour for the crust and I added one tsp each of vanilla and almond extract. Put it in the fridge overnight. Yummy! Think I'll exclude the nuts in the crust next time and just do a graham cracker crust. (Personal preference for me). Thanks Paula!!!!!! item not reviewed by moderator and published
Great recipe and easy to make! I used ground pecans instead of chopped pecans, which made for a more homogeneous crust, and were less than half the price of chopped pecans. item not reviewed by moderator and published
MY HUSBAND LOVES CHEESECAKE AND I HAVE A RECIPE THAT IS GREAT BUT A LOT OF WORK. THIS HOWEVER IS FANTASTIC ANS SOOOOO EASY! I DID VARY IT A LITTLE THOUGH...FOR THE CRUST I PUT ONLY 1/2 CUP OF CHOPPED PECANS AND ADDED A 1/2 CUP OF TOASTED COCONUT. THEN FOR THE FILLING I PUT 1/2 TSP VANILLA, 1/2 TSP OF ALMOND FLAVORING AND 1/2 TSP OF COCONUT FLAVORING AND ONCE COOLED TOPPED THEM WITH TOASTED COCONUT.....A HUGE HIT WITH MY HUSBAND, ANOTHER TIME WITH MY CO-WORKERS AND IS A REQUEST BOTH FROM FAMILY AND FRIENDS ALL THE TIME!!!!! IF YOU WANT TO IMPRESS WITH LITTLE WORK THIS IS THE RECIPE FOR YOU!!! item not reviewed by moderator and published
I made these for my son's friday after school, saturday after the football they were gone. So, so good. item not reviewed by moderator and published
My whole family liked these. They are easy and really good. item not reviewed by moderator and published
This recipe was so easy and really delicious! all of my friends thought I was an amazing cook when it only took about 5 or 10 minutes of prep work! The best recipe I've found on this website so far! item not reviewed by moderator and published
so these look soooooo good! and i'm sure they will be but i have a question. do you think i'd be able to mail these? my boyfriend is currently at college and he LOVES cheesecake. do you think its possible? item not reviewed by moderator and published
I think I have found my new favorite dessert. I made a little change I had some chocolate chip cookie dough that I used instead of the crust did it the same way.I may never do a regular cheesecake again, this was fantastic. item not reviewed by moderator and published
These are so easy and delicious. I know the recipe says ungreased pan, but I butter the bottom and sides and have no problem getting them out. My husband's company has occasional pot luck lunches, and I sent these for their dessert. Now he doesn't even need to sign up a dish, these are requested every time! Love ya, Paula! item not reviewed by moderator and published
The flavor is great but I had a few problems. It was sticky all over and I couldn't get it out of the pan in squares. The crust fell apart, it stuck to the bottom and sides and was very sticky on the top but golden on the sides. Any suggestions for me? Thx. item not reviewed by moderator and published
I saw her make these and I got the recipe from the internet immediately. This crust is absolutely wonderful - I love pecans and brown sugar. My mom loves cheesecake so I made these for her birthday. She and my husband really loved them. item not reviewed by moderator and published
I made these bars for the first time and truly loved them. I love cheesecake but I am always looking for a easier version that i can eat on the go. The crust is really unique and so rich. SImple recipe, delicious results. item not reviewed by moderator and published
I made these today and they were so yummy. I had to bake them for about 20 more minutes than what was called for 20 mins. so total 40 mins. but they were so yummy, I made mine with Almond flavoring, which I love. My husband and I both love cheesecake and these were so flavorful and yummy. item not reviewed by moderator and published
This is the first of Paula's dessert recipes where I actually used ALL the amount of sugar she suggested and I'm happy to say that it didn't turn out overly sweet. They were perfect and the crust is amazing. item not reviewed by moderator and published
My family and friends loved them. I served them as dessert after a lunch I prepared for friends. They loved them. item not reviewed by moderator and published
There were great. I made two batches - one following the recipe and topped each with a fresh strawberry. Then I made a lemon batch. Added fresh lemon juice and zest and drizzled a lemon glaze when cooled. My family loved both - and thought the crust was particularly tasty and moist. The great thing was the lemon version did not compromise the texture at all - and was a refreshing treat. Will definitely make these many more times! Thanks Paula! item not reviewed by moderator and published
I have made this recipe several times, and truly love it. Sometime I have used chopped almonds instead, it is also great. I have tried using marscpone cheese, and margarine, and it doesn't work. You have to use real butter and creamcheese, otherwise you end up with a mess. This year at Christmas, I drizzled dark chocolate and white chocolate over the top . I give this recipe an A++. item not reviewed by moderator and published
I made these cheesecake cookies for my family Christmas dinner and they were WONDERFUL!!! I must say, I make a lot of Paula Deen recipes and I've yet to have one fail me :) Her recipes remind me so much of my mother and grandmother's cooking. Thanks Paula for another great recipe!!! -Kaleigh M. Helsing Easley, South Carolina item not reviewed by moderator and published
I made these for a cookie swap and it was a hit. I swirled caramel over them instead of the fruit. item not reviewed by moderator and published
I made these for thanksgiving and EVERYONE loved them. Crust is a little strong so i dont recomend doubling that part and i drizzled dark chocolate on top of them instead of the berries and it really emphasized the flavor!!! item not reviewed by moderator and published
MEEEEEEEEEEEEE item not reviewed by moderator and published
I made these cookies for Thanksgiving and everyone loved them. It was the first time I have ever baked!!! item not reviewed by moderator and published
This recipe is so easy to make and it tastes soo amazing. I made two batches for thanksgiving and even though everyone was full, they still managed to have two squares :] hehe. item not reviewed by moderator and published
My husband is really picky about cheese cake he said it was alright meaning it is good and he'll eat it but it's not something he's head over heals for. I personally thought it was really good. The crust was awesome but instead of flour I used gram cracker crumbs. I greased the pan and some of it still sticks so next time I'll be more thorough with greasing it. I also froze it which made it awesome but next time I'll cut it before freezing it. Other than that it was good. item not reviewed by moderator and published
these are great, wonder if you could make ahead and freeze, should have tried that before they were gone item not reviewed by moderator and published
I followed the directions of some other reviews. and greased the pans and changed size.. etc but once everything was done i didnt have any berries or mint leaves, which i thought i did.. turned out to be the best mistake ever. i had some of those caramel chips (like choco chips except caramel, and butterscotch chips too) and then took chocolate chips and melted them in a saucepan (saucepan on bottom had water, one on top had choco chips) i then added a little cream (milk works to though) and a little bit of coffee powder... i so i put the caramel and butterscotch chips on top and drizzled my chocolate mix.. it tasted amazing.. im going to do it again for thanksgiving. [they wont know what hit them, and who knew you could teach a 14 year old to do this kind of stuff?] item not reviewed by moderator and published
SO- I don't cook. Period. That is until the holidays where I don my apron and play Paula Deen. That being said, I'm still intimidated by the easiest of recipes and cheesecake and I don't have a great history. Usually I burn the crust, have a sunken-cake and it's never just- good. NOW I can say I've sucessfully made something called cheesecake! My variations from recipe: The crust- First off, the recipe calls for using an UNgreased pan- but I used a baker's joy flour baking spray cause who wants to scrap pans? I used smaller, finer pieces of pecans for a less-chunky crust. I also added a few more tablespoons of the brown sugar- cause that's how I roll. The filling- I used about an eighth of a cup more sugar than it called for- again, I've got a sweet tooth. I used all almond extract (instead of vanilla), and used a few drops more than the recipe called for. Also I spiced it up with a splash of Amaretto liquer as well since I really like that flavor. I used a 9x11 pan instead of 9x13, so I cooked everything at 325 for longer. The crust took about 15-16 minutes, and the whole pan with filling took about 35-40 minutes to cook through. I had a light brown spotting on top when it was done since it did take longer than the recipe called for to cook. I was a bit worried my crust would overcook due to the extra time, but it came out wonderful. The smaller nuts are more my speed and I love the flavor. I think next time I'll try putting almond pieces in the food processor and using them instead of the pecans since I'm using so much almond flavor in the cake. I'll also probably use less nuts next time as well. I can now whip this up whenever company's coming over, for the holidays, for birthdays of cheesecake lovers! I haven't added fruit to mine either, but I will offer it with fruit and/or caramel sauce. YUMMMMMM! item not reviewed by moderator and published
These were very easy to make and not too sweet which I loved. But, they were not as flovorful as I expected them to be. The crust is very good!!! item not reviewed by moderator and published
I have made this recipe now several times, most recently this weekend for a group. Instead of using berries and mint this time, I used carmel sauce. Adults and kids went absolutely crazy over it! item not reviewed by moderator and published
these were so delicious and so easy to make and everybody loved them! i left out the pecans and berries and they were still amazing item not reviewed by moderator and published

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