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Reviews for: Photos of Cream Cheese Cookies III
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1 of 50
I wouldnt call them cookies, but its really good. I covered it while it was cooling so my family couldnt raid it, but by the time I came back, it was almost completely gone anyways. Great recipes.
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(30)
delicious recipe a hit at work. I changed a few things. I used sliced almonds and orange juice instead of the walnuts and lemon juice. I pulsed the almonds in a blender to create a finer texture. I also added 1 c. white chocolate chips to the cream cheese batter and topped it with 1 c. semisweet choc chips. Will definitely make again!
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(22)
This was SOOOO GOOD.... I followed the instructions EXCEPT after I removed the crust from the oven the first time I added a thin layer of caramel (32 individually wrapped caramels unwrapped 5 tablespoons heavy cream) and then added my cream cheese filling... I also almost double the crust just so that the top could be completely covered... YUM!!!
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(16)
really easy to make and tastes good too, would like to try adding chocolate chips or fruit next time. i put the walnuts in the food processor and used an 8x8 glass dish with out any problems.
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(12)
Does anyone know if you combine the butter and brown sugar or the butter and white sugar or both together to make the crust?????
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(11)
Great recipe! I melted raspberry preserves in the microwave then swirled the preserves into the cream cheese mix once i poured it into the pan! I'll definitely make this recipe again!
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(8)
Outstanding. I ended up making it in a round cake pan so it's more like a "pie". I failed to save some of the crumbs to add to the top of the pie. I can't wait to make this again so that I can do that. The crumb crust is sensational! I will use that part of the recipe for every cheesecake I ever make again! Delicious:)
Helpful
(7)
This would be my second time making this. I used a 9"x13" pan and doubled the recipe; increased lemon juice 2 Tbsp. What I did differently this time was that after I'd poured the cream cheese mixture over the hot crust, I baked it at 300F instead of 375F. (My oven can get overheated than the temperature set. So, 325F should be good enough if your oven doesn't have temperature problem.) After the 20 minutes are up, I turned the oven off and left the pan of cookies in the oven with door shut for 1 hour 30 minutes. (But two hours should be fine as well.) This is what some people do when they make cheesecake. It prevents the cookie crust and cream-cheese layer from getting overdone. It also prevents the surface of the cheese layer from cracking. This yummy treat is best served when chilled. Enjoy!
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(7)
I loved it. It's easy & tastes great. I did the recipe exactly the way it is next time I might look at some of the suggestions of the other commentators. Thanks Debbie
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(6)