Cheesecake Cookies
Submitted by Kevin Phalen
Cheesecake cookie bars with a buttery brown sugar shortbread crust, creamy lemon-vanilla filling, and crumbly streusel topping. Cut into squares for a portable cheesecake fix.
YIELD
1 1/2 dozenPREP
20 minCOOK
40 minREADY
2 hrsThese are less cookie and more cheesecake bar, and that’s not a complaint.
A buttery shortbread crust made with brown sugar gets pressed into the pan and baked until golden. Then a smooth cream cheese filling spiked with lemon juice and vanilla gets spread right on top, finished with a scattering of that same crumbly brown sugar mixture.
After a second bake and a good chill, you cut them into squares and try not to eat the entire pan standing at the counter.
They make about 18 bars and are absolutely clutch for potlucks, bake sales, or bribing your neighbors.
Pro Tips
- Chill for at least an hour before cutting so the filling sets up firm enough to slice cleanly
- Line the pan with parchment for easy removal and cleaner cuts
- The brown sugar crust can burn quickly, so watch it closely during the first 15-minute bake
Ingredients
Directions
Heat over to 350℉ (180℃).
In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping.
Press remaining mixture into an 8×8×2 inch baking dish , bake for 15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla.
Spread over the baked crust and sprinkle with remaining brown sugar mixture.
Bake for 25 minutes.
Let cool, then chill for at least 1 hour.
Comments
