Savannah Cheesecake Cookies Paula Deen Recipes

SAVANNAH CHEESECAKE COOKIES (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, brown sugar, pecans, and butter in bowl.
• Press dough into an ungreased (I grease pan as bars tend to stick if you do not) 13 by 9 by 2-inch pan.
• Bake for 12 to 15 minutes or until lightly browned.
• For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust.
• Bake for 20 minutes.
• Cool completely.
• Cut into squares before serving.
• Decorate tops with berries and mint leaves.

SAVANNAH CHEESECAKE COOKIES

Steps:

• Preheat oven to 350 °F. Combine flour, brown sugar, pecans and butter in bowl. Press dough into an ungreased 13x9x2-inch pan. Bake for 12 to 15 minutes or until lightly browned. For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.

EASY CHEESECAKE CUPCAKES...PAULA DEEN

Steps:

• HEAT oven to 350°F.
• PLACE a paper cupcake liner in each of 12 muffin cups.
• BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
• PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
• ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.