| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 25 min |
| Inactive: | 35 min |
| Cook: | 40 min |
| Yield: | 10 to 12 cookies |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 25 min |
| Inactive: | 35 min |
| Cook: | 40 min |
| Yield: | 10 to 12 cookies |
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- 1/2 cup chopped toasted nuts of any kind
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg, at room temperature
- 2 tablespoons milk
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla
- Red and green sanding sugar, for decorating, optional
Instructions
- Preheat oven to 350 degrees F.
- Line an 8 by 8-inch square baking pan with parchment paper. Let parchment come up over the sides of the pan to use as “handles” when unmolding after baking. In a mixer bowl, combine flour, butter, and brown sugar. Blend at low speed until incorporated and mixture is like sand, about 2 to 3 minutes. Stir in nuts. Reserve 1 cup of mixture for topping. With your fingers, press remaining mixture into pan. Bake on the middle rack of the oven until crust is set and golden brown, about 8 to 10 minutes. Let cool on a rack while assembling the filling.
- In a clean mixer bowl, combine cream cheese and sugar. Blend until smooth, then add the remaining filling ingredients, beating until smooth. Spread evenly over baked crust. Sprinkle the reserve crust mixture over filling. Bake until top is golden brown and filling is set, about 25 to 30 minutes. Let cool completely on a rack, then use parchment “handles” to remove from pan in 1 piece. Cut into bars, squares or festive shapes with cookie cutter of your choice. Sprinkle with red and/or green sanding sugar, if desired.
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 265 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 87 mg |
| Serving Size | 1 of 11 servings |
| Calories | 265 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 87 mg |
Reviews
This was not very hard and it tastes great! The cheesecake “lover” in our family said that is was “very” good. Enjoy!!!
P.S. All I had on hand was salted butter and concentrated lemon juice, it didn’t harm the flavor a bit!
These are great!! However, you have to invite folks over to eat them, else, you’ll eat the whole batch!!
These cheesecake cookies are awesome! Since I have a cuban background I decided to add some guava preserve to the top of the cookies once cooled to give it a little something special. I made these last year for christmas and got nothing but rave reviews. I will be making them this year as well.
I just made these and they turned out pretty well. The directions were very easy to follow and they are tasty. They look very festive with the colored sprinkles on top.
make these!
I used granola instead of nuts and it came out great, good for any occasion not just Christmas!
the filing tasted just like cheese cake
These cookies were a favorite with my co-workers at an employee Christmas Potluck party and also at Christmas with my family. Keep up the good ideas!
I made these for a party and I figured I should at least try one to see if they turned out okay…they were wonderful! They were so easy to make and I can’t get over how good they were!BIG hit!!!!
Excellent and easy. I had quite a few requests for the recipe.