Pecan Pie Cheesecake Cookies are a delightful combination of two classic desserts: pecan pie and cheesecake. These soft, creamy, and nutty cookies feature a luscious cheesecake filling, topped with a buttery pecan pie-inspired topping. They’re perfect for holiday gatherings, potlucks, or any time you crave a truly indulgent treat.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Small saucepan
- Cooling rack
Ingredients Overview
- Cream Cheese: The base for the cheesecake-like filling, adding richness.
- Butter: Ensures a tender cookie and buttery topping.
- Brown Sugar and Granulated Sugar: Provide sweetness and depth of flavor.
- Eggs: Bind the dough and enhance texture.
- Vanilla Extract: Adds a warm, aromatic note.
- All-Purpose Flour: The structure for the cookie base.
- Pecans: The star ingredient, giving crunch and flavor to the topping.
Step-by-Step Instructions
1. Make the Cookie Dough
- In a mixing bowl, cream together 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy.
- Add 1 large egg and 1 teaspoon vanilla extract, beating until well combined.
- Gradually mix in 1 1/2 cups all-purpose flour and 1/4 teaspoon salt until a dough forms. Cover and refrigerate for 30 minutes.
2. Prepare the Cheesecake Filling
- Beat 4 ounces softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth. Set aside.
3. Make the Pecan Topping
- In a small saucepan, combine 1/3 cup brown sugar, 1/4 cup heavy cream, and 2 tablespoons butter. Heat over medium heat until bubbling, then stir in 1 cup chopped pecans. Let cool slightly.
4. Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 1/2 tablespoons of chilled cookie dough and roll into a ball. Flatten slightly and make a small indent in the center with your thumb or a spoon.
- Spoon a small amount of cheesecake filling into the indent, followed by a dollop of pecan topping.
5. Bake
- Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
6. Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Ensure the dough is well-chilled to make it easier to handle and shape.
- Use fresh pecans for the best flavor and crunch.
- Store in an airtight container in the fridge for up to 5 days.
What to Serve With This Recipe
- A cup of coffee or tea pairs beautifully with these rich cookies.
- Serve alongside other holiday desserts for a festive spread.
Frequently Asked Questions
Can I freeze these cookies?
Yes! You can freeze the unbaked cookies after assembly or the fully baked cookies. Thaw before baking or serving.
Can I use a premade cheesecake filling?
Yes, but the homemade filling ensures a fresher taste and better consistency.
Do these need to be refrigerated?
Yes, due to the cheesecake filling, store these cookies in the fridge.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/3 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 cup chopped pecans
Instructions
- Cream butter and sugar, then mix in egg and vanilla. Add flour and salt, then chill dough.
- Beat cream cheese, powdered sugar, and vanilla until smooth for the filling.
- Cook brown sugar, cream, and butter in a saucepan, then stir in pecans for the topping.
- Shape dough, make indents, and fill with cheesecake filling and pecan topping.
- Bake at 350°F for 12-15 minutes. Cool and enjoy!
These Pecan Pie Cheesecake Cookies are irresistibly indulgent and sure to impress!
Pecan Pie Cheesecake Cookies
are a delightful combination of two classic desserts: pecan pie and cheesecake. These soft, creamy, and nutty cookies feature a luscious cheesecake filling, topped with a buttery pecan pie-inspired topping. They're perfect for holiday Pecan Pie Cheesecake Cookies gatherings, potlucks, or any time you crave a truly indulgent treat.
Equipment
- Kitchen Equipment Needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- - Small saucepan
- Cooling rack
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1/3 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 cup chopped pecans
Instructions
- Cream butter and sugar, then mix in egg and vanilla. Add flour and salt, then chill dough.
- Beat cream cheese, powdered sugar, and vanilla until smooth for the filling.
- Cook brown sugar, cream, and butter in a saucepan, then stir in pecans for the topping.
- Shape dough, make indents, and fill with cheesecake filling and pecan topping.
- Bake at 350°F for 12-15 minutes. Cool and enjoy!
- These Pecan Pie Cheesecake Cookies are irresistibly indulgent and sure to impress!
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