Savannah Cheesecake Cookies

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It was really easy to make. and everybody in my family loved it, I loved it. it was crunchy, creamy, and pretty. every thing i could ever want in a cookie.

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this was like, the first dessert i have actually succeeded in making! i was sooooo proud of myself!
its easy and fast to prepare and a nice treat to enjoy! i didnt have enough cream cheese so the cheesy part turned out too thin but it was still very appetizing and delectable!
hey, and this recipe even works for some one who just turned 11! which it means its easy!
-dina :P
(a girl that just turned 11!!!!!!!!

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my whole family loved it even thought i did use dark brown sugar instead but it still was a success!

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These are yummy. For those of you that had trouble getting the bars out of the pan, try non stick aluminum foil. Let two ends hang over edge of pan and just take the bars out in one sheet. I also cut them into bars before I refrigerated them. Crust was perfect. I think you really need to chop the pecans finely for the crust to hold together. I too added some lemon juice and grated rind. Drizzled with melted chocolate and will serve with sweetened, sliced strawberries. Such an easy recipe and hits the spot when you don't have the time to make a cheesecake.

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null: She is saying to add the extract -- the vanilla extract -- not to extract the eggs. Hope that helps!

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I had a hankerin for cookies and found this recipe by the ultimate southern cook and knew that any cookie recipe from her would be devine. I made the crust, and then made the cream cheese filling. When I licked the spoon, I was ready to hump the oven. I can't wait for the next 15 minutes for them to be done.

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These Savannah Cheesecake Cookies look sooo yummy! I can't wait to bake them it seems very easy to make! But I am confused, extract the eggs? So "remove" the eggs before you beat the mixture? Any explanation will be appreciated. Thanks!

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This recipe was easy to do. For me, a non-baker, when I say easy, I mean easy. But one change I made was substituting macadamia nuts for the pecans in the crust. Boy did that taste absolutely decadent. Everyone should try it.

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I made a few changes due to health issues! For the crust I used 2 tlbs splenda to replace the brown sugar. and 1/2 cup pecans and 1/2 cup macadamia nuts chopped pretty fine. For the filling I used Neufchatel cream cheese, which is lower in fat, and I used 1/2 tsp vanilla and 1/2 tsp almond extract. I heated up some red raspberry no sugar added jam and spooned over the cooled cookie bars and then let that harden again.

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This recipe is excellent as is; however, I found that adding about a tablespoon of FRESH lemon juice to the cream cheese mixture really gives the flavor a huge burst and really puts these bars over the top!!!!!!