Savannah Cheesecake Cookies

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Extremely easy and quick to make. I doubled the recipe to make bars, cooking the crust the same amount of time, but taking a bit longer for the filling, and it turned out perfect. If doing this way, it definitely needs to chill for at least a few hours before serving to settle like a regular cheesecake. Next time might add cinnamon to the crust. Definitely a keeper!

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These are pretty darn good. The best part though is the crust. I bought whole glazed pecans and crushed them up. Drizzle a little caramel sauce over the top, and it's a great alternative to pecan pie on Turkey Day!

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those cookies are so good :

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these are the best cookies i have ever ate and all of my family loves them...

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this is a veary great cake

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This recipe was very easy and so delicious. I made them the night before for a Mother's Day Brunch and they were great. I used a 9x9 pan and they came out like bars. I think a 13x9 pan would make them too thin. Would definitely make again. I just can't decide if I liked them better warm or after they've been refrigerated.

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I saw Paula make these on her show and they looked so easy and when she sampled them she made them seem so tasty, so I had to try them. Well, not only were they easy to make, they were OUT OF THIS WORLD!!!!! The pecan crust paired together with the cheesecake-MMM MMM! I will always keep this recipe close at hand. Thanks Paula!!!!

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I made this desert to go with a pasta dish I made for a friend who had just had a baby. They loved it! But, instead of garnishing with a sliced strawberry, I mashed a bunch of stawberries and made a strawberry topping. I added a packet of splenda to it, and it was a hit! I will definitely make this again, not only for friends, but for my family too! Thanks Paula!

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This was the easiest recipe and the most wonderful tasting dessert i have ever made! Just try to eat one!!! Just make sure that when you cut it,do so when cookie crust is still a little warm. It makes for easier cutting!

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really great