Savannah Cheesecake Cookies

Total Time:
45 min
10 min
35 min

25 squares


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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    253 Reviews
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    the most amazing, family, work place, ever
    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!! 
    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.
    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!!
    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.
    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 gives me some ideas to make and bring for a potluck.
    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.
    SO easy to prepare and everybody I serve them to LOVES them!
    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!
    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!!
    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.
    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 excellent recipe and a new keeper!!
    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.
    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.
    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?
    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!
    I love this recipe, and my 8 year old loves Paula. She thinks Paula is great and she just loves her southern accent.
    These are great! I don't like nuts so I just don't use them. It's a great recipe!
    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.
    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~
    Great recipe, i make it often for my grandsons.
    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!
    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 =
    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
    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!
    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.
    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!
    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.
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