Savannah Cheesecake Cookies

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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.

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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!!

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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.

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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.

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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.

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Tasty!

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SO easy to prepare and everybody I serve them to LOVES them!

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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!

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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!!

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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.