Pecan Pie Cheesecake Cookies

Tammy Brownlow

By
@DoughmesticGoddess

I wanted to create a new cookie - something that had never been done before. A cream cheese base with the wonderful flavor of cheesecake and a stove top cooked pecan pie filling topped with a toasted pecan. I can't wait to give this on Christmas Eve to my family. This cookie will be a show stopper at a cookie swap or your next get-together. Enjoy!


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Rating:

Comments:

Serves:

My batch made 18 cookies, but it depends on your cookie scoop

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

18
pecan halves, toasted
1 c
graham cracker crumbs

COOKIE BASE:

8 oz
cream cheese
1 stick
butter
3/4 c
sugar
1 tsp
vanilla extract
1/2 tsp
salt
1
egg
1 3/4 c
flour
1 tsp
baking powder

PECAN PIE FILLING:

1 c
karo light syurp
1/2 c
sugar
3
egg
1 tsp
vanilla extract

Directions Step-By-Step

1
Blend cream cheese, butter,and sugar until fluffy. Add vanilla and egg. Mix until well blended. Add flour, salt and baking powder. Mix until well combined. Refrigerate while making pecan pie filling.
2
In a medium saucepan on medium heat mix ingredients for pecan pie filling until thick and bubbly. The color will darken to a caramel color.
3
Using a cookie scoop - scoop dough; drop in graham cracker crumbs and cover. Place on baking sheet and press in the cent of cookie dough with the bottom of a round 1 Tablespoon measuring spoon.
4
Bake for 15 minutes at 350 degrees. Remove and allow cookies to cool on a wire rack until room temperature. Fill top of cookie with a scant 1 tablespoon filling and top with a toasted pecan. Store in a plastic container in the refrigerator until ready to serve.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids