Raspberry Cheesecake Cookie Pizza
Yield
12 servingsPrep
30 minCook
35 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| ¾ | cup |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
sugar
|
|
| ⅓ | cup |
raspberry jam
seedless |
*
|
| ¼ | cup |
almonds
toasted, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 177 | ml |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | each |
eggs
|
|
| 15 | ml |
sugar
|
|
| 79 | ml |
raspberry jam
seedless |
*
|
| 59 | ml |
almonds
toasted, sliced |
|
Directions
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add the ¾ cup sugar and beat until combined.
Beat in egg yolk and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Spread dough in a lightly greased 12- or 13-inch pizza pan.
Bake in a 350℉ (180℃) oven about 25 minutes or until golden.
Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar until smooth.
Spread over hot crust to within ½ inch of the edge.
Dollop preserve on top.
With a knife, carefully swirl preserve to marble.
Sprinkle with almonds.
Bake 5 to 10 minutes more or until filling is set.
Cool in pan on a wire rack.
Cut in wedges. Store in refrigerator.
