Savannah Cheesecake Cookies

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Absolutely DELICIOUS!!! I made this and it was surprisingly easy. I very much enjoyed the pecan crust instead of graham cracker crust. I would recommend grinding about 3/4 of the pecans until very small chunks in a blender of some sort (I used a magic bullet, and then just tearing the other 1/4 apart with your fingers. As well, when I made it I used large brown eggs and it made it so the cream cheese filling kind of yellow/orange, so next time I will use smaller eggs that are white, and hopefully that will keep it whiter. I would highly recommend this recipe!!!

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The only thing I added was a teaspoon of vanilla extract. These cookies are delicious! Its more like mini cheesecakes. The crust seems like its not enough to spread throughout the pan but you just have to keep on working on it. It is really good and I definitely recommend it!

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Got lots of compliments ! Made this for Super Bowl. Just the right size for that little sweet craving at the end of a big meal !

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This recipe is for cheesecake - not cookies or bars because you really should serve a fork with it as it is a little too gooey to pick up. We LOVED the crust and we LOVED the cheesecake - just not together!! We felt that the crust was a little too heavy for this light cheesecake. I will definitely try it again, however, with maybe a banana cream pie filling. I made this in a 9X9 PAM-sprayed aluminum pan with finely-chopped nuts and had no issue getting the crust out of the pan. When I made the filling, I used 1 teaspoon each of vanilla AND almond extracts and 1 tablespoon of lemon juice, and it baked for 25 minutes. The flavor was amazing!!!

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These were great. the crust adds a nice flavor to the cheese cake. the garnish of mint and blueberries gave it the Wow touch - you will impress your guests.

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These are amazing! They aren't really cookies though, more like miniature cheesecakes. I brought them to a Christmas cookie exchange where we had to put cookies in baskets, but it didn't really work out well since the topping is soft. I will definitely make them again!

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The crust was good but the filling tasted too bland. I probably won't make it again.

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This is such a simple and delicious recipe! I didn't have any problems with the bottom sticking, but I did use the entire stick of butter, so perhaps cutting down on the butter could cause problems with removing the bars. I did, however, use one package light cream cheese and the other package regualar it still tasted rich and amazing. Pour on some of Ina's raspberry sauce and it's to die for!

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I didn't eat it - I was looking for something to make my husband that I wouldn't devour - but everyone who did partake LOVED it!!! It was so easy to make and apparently a great treat. We even brought half to our friends and they ate 6 cookies in a sitting. Definitely recommend this recipe. :

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So good and easy to make. My 20 year old grandson made this recipe at our annual "Cookie Day" gathering this year. It was a huge hit! The crushed pecans in the crust gave just the right amount of flavor to the filling.
We garnished ours wth carmel and/or shaved chocolate.