Savannah Cheesecake Cookies

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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!!

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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.

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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.

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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?

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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!

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I love this recipe, and my 8 year old loves Paula. She thinks Paula is great and she just loves her southern accent.

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These are great! I don't like nuts so I just don't use them. It's a great recipe!

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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.

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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~

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Great recipe, i make it often for my grandsons.