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Savannah Cheesecake Cookies Recipe

Savannah Cheesecake Cookies

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (251)

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Average Rating:

Total Reviews: 251

Showing 101-110 of 251

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  • on July 12, 2008

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    Great addition to a wedding shower dessert buffet. I lined the pan with parchment paper so I could remove and cut easily into small squares. Topped each with a fresh raspberry for a beautiful presentation. Also added a little toasted coconut to the crust for additional flavor. Only thing I would change would be to use slightly less crust (it was a bit too thick for the filling

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  • on June 10, 2008

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    Maybe it was something I did while baking, but I didn't think these had a great flavor. I love most everything Paula Deen makes but not impressed with this one, sorry! Possibly a touch of lemon zest would zing it up?

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  • on June 08, 2008

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    This is the best and easiest cheescake recipe you will find. Everyone raves about it everytime I serve it at parties I know you will love it too.

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  • on May 27, 2008

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    Quick & easy to make.
    I did use my pan to melt my butter for the crust so it was a greased pan instead of dry and the cookies came right out with no problem.

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  • on May 21, 2008

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    these cheesecake BARS were delicious. i used walnuts in the crust instead, and i actually only used half the amount of brown sugar (i ran out so i put alittle reg sugar in its place! hehe oops! everyone loved them though! i also did not have the correct size pan so i used a 6x6. worked out great. would definitely make them again!

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  • on May 13, 2008

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    For starters, the title for these "cookies" is misleading. They're really bars. Also, the directions say not to grease the pan, but when I made them I ended up losing half the crust when I tried to cut them. The cream cheese mixture was boring, a little dry and not especially tasty. Disappointing.

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  • on May 12, 2008

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    My son had a bake sale at school, so I decided to try this recipe. The turnout at the bake sale was great!! He sold all the cookies and the teachers were requesting my son for the recipe. Apart from the recipe I added a sprinkle of confectionary sugar on the surface with a strawberry. Great recipe, Total Knockout...

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  • on May 12, 2008

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    For someone who doesn't even LOVE cheesecake this was great! I used half vanilla and half almond and the almond really gave it a great taste. Someone had commented about the crust being too thin so I used a slightly smaller dish and baked it for a few more minutes and the crust came out good and stayed together. I think this would be good with a sauce of reduced mixed berries on top for your favorite cheesecake topping but this was GREAT without it. I will make this again and again!

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  • on May 10, 2008

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    excellent bars if you can call them that everyone loved them I get ask for them all the time now.
    Thanks Paula you are great.

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  • on May 07, 2008

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    Read the reviews before you make this dessert--very helpful. Made them today in a 9x9 pan --they do take 30 minutes to bake--and added the juice of 2 lemons and zest of one and halved the vanilla (didn't think i'd like them with just the vanilla flavor. They were creamy and good with some lemon flavor but i prefer a stronger lemon/citrus flavor. When i make them again i'll probably use zest and juice of two lemons with a third in reserve (finely mince the zest and let it soak in the juice, it really softens the zest and eliminates the stringiness. I will also follow another reviewer's suggestion and throw the pecans into the food processor so that they are more finely ground and distributed in the crust. This has real possibilities and is just so easy to make. Drizzle with some flavored sauces and it's a winner.

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