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Chewy Cheesecake Cookies

  •  4.7 stars stars based on 18 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup granulated sugar
1 cup all-purpose flour
1/2 cup chopped pecans

Cream butter or margarine and cream cheese; gradually add sugar, beating until light and fluffy. Add flour; beat well. Stir in chopped nuts. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Dip bottom of glass in water and gently press each cookie flat. Bake at 375 F for 12-13 minutes. Cool 2-3 minutes on cookie sheets before removing to a wire rack to cool completely.

Note: From "Our Lady's Kitchen," a community cookbook published in 1986 by Our Lady of Las Vegas Catholic Church in Las Vegas, NV. Recipe donated by Judy Arnemann.

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Reviews of Chewy Cheesecake Cookies:

1-5 of 18 reviews   Next >>

  Seamus Fitzsimmons in NH  Dec 26, 2011
Would make this again.
I have been making these cookies to bring to gatherings and events for years and they are ALWAYS a hit! 5 stars

  Lisa in nj  Dec 22, 2011
Would make this again.
making these right now. i rolled them (after refrigerating to firm them up) in a grahm cracker/butter mix, like a crust. amazing!!! 5 stars

  Karyn in canada  Dec 21, 2011
Would make this again.
i went in search of a recipe that called for cream cheese because i had tried to make a large batch of cream cheese balls but they didn't work out. I didnt add sugar because i already had added icing sugar to the cream cheese, added 1/2 box of graham wafer crumbs. The other recipe i started with asked for those muticolored cherries you find in fruitcake so these were in the mix already. I patted them down with a wet fork and added bakers decorative sugar to the tops before i put into the over.. worked out great!

I would have added vanilla but other than that good! I LOVED that the recipe didnt ask for eggs because my son is allergic to eggs so i didn't need to worry about finding alternatives to needing eggs. Thanks for sharing this recipe!
4 stars

  jolene  Dec 16, 2011
Would make this again.
I love the recipe and highly recommend adding the crushed cornflakes. It totally completes the cookie! Everyone loves them 5 stars

  Sherry  Dec 8, 2011
Would make this again.
These cokies are fabulous. I use 4 oz of cream cheese and scoop with a small scooper or spoon. Rolling is impossible. Easy to make a double batch and taste great if you have to make them without the nuts 5 stars

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