pecan pie cheesecake cookies

★★★★★ 1
a recipe by
Tammy Brownlow
Dallas, TX

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 showstopper at a cookie swap or your next get together. Enjoy!

Blue Ribbon Recipe

Pecan pie lovers, we have found your new favorite cookie. This recipe has everything you love about pecan pie, just in an easy-to-make cookie. The base is sweet, tender and holds all the gooeyness of the thick and creamy filling. A pecan sits on top of the cookie like a little crown. A fantastic holiday cookie.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves My batch made 18 cookies, but it depends on your cookie scoop
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For pecan pie cheesecake cookies

  • 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 syrup
  • 1/2 c
    sugar
  • 3
    egg
  • 1 tsp
    vanilla extract

How To Make pecan pie cheesecake cookies

  • Blending cream cheese, sugar, and butter.
    1
    Blend cream cheese, butter, and sugar until fluffy.
  • Adding vanilla and egg to cream cheese batter.
    2
    Add vanilla and egg. Mix until well blended.
  • Combining dry ingredients into a batter.
    3
    Add flour, salt, and baking powder. Mix until well combined. Refrigerate while making pecan pie filling.
  • Ingredients added to the saucepan for pecan pie filling.
    4
    In a medium saucepan on medium heat mix ingredients for pecan pie filling until thick and bubbly.
  • Pecan pie filling simmering in a saucepan.
    5
    The color will darken to a caramel color.
  • Scooping out batter.
    6
    Using a cookie scoop, scoop dough into a ball.
  • Dropping roll of dough into graham cracker.
    7
    Drop in graham cracker crumbs and cover.
  • Making an indentation into the cookie.
    8
    Place on baking sheet and press in the center of cookie dough with the bottom of a round 1 Tablespoon measuring spoon.
  • Cookies baking in the oven.
    9
    Bake for 15 minutes at 350 degrees.
  • Adding pecan pie filling and pecan to cookie.
    10
    Remove and allow cookies to cool on a wire rack until room temperature. Fill the top of cookie with a scant 1 tablespoon of filling and top with a toasted pecan.
  • Cookies cooling on a rack.
    11
    Store in a plastic container in the refrigerator until ready to serve.
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