Creme Cheese Cookies
Submitted by esper
Cream cheese cookie bars with a buttery brown sugar walnut crumble crust and tangy cheesecake filling. Easy to bake, cut into squares, and best served chilled.
YIELD
16 cookiesPREP
10 minCOOK
37 minREADY
50 minThink cheesecake meets cookie bar, and you’ve got these cream cheese cookies nailed.
A brown sugar crumble loaded with chopped walnuts forms the buttery base and topping, while a tangy cream cheese filling with a hint of lemon and vanilla melts in between.
They bake up in under an hour in a single 8-inch pan, and they slice into tidy little squares that hold up beautifully on a cookie tray.
Keep them in the fridge for the best texture.
Kitchen Tips
- Make sure the cream cheese and margarine are fully softened before mixing, or you’ll end up with lumps
- Press the crumble base firmly and evenly so it holds together when you cut the bars
- A squeeze of fresh lemon juice brightens the filling and keeps it from tasting too rich
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease square pan, 8 x 8 x 2 inches.
Beat brown sugar and margarine until fluffy.
Stir in baking mix and walnuts until mixture is crumbly; reserve 1 cup.
Press remaining mixture in pan.
Bake 12 minutes.
Mix cheese and granulated sugar; beat in reaining ingredients until smooth.
Spread cream cheese mixture overlayer in pan; sprinkle withreserved crumbly mixture.
Bake until center is firm, about 25 minutes.
Cut into about 2-inch squares.
Store cookies in refrigerator.
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