I L-O-V-E cheescake. I love it so much that I’ll eat if for breakfast and not feel guilty one bit. Recently I finally, as in I’ve been wanting to read it for five years, picked up the new version of the classic 1970 cookbook, The Tassajara Bread Book. Before that I borrowed it from my expert bread-making friend. When I saw the recipe for Cheesecake Cookies I knew I had to stop procrastinating and buy it.
Yesterday as five girls (each big girl had a friend over) played in my house, I cooked dinner. And alongside I whipped up these Cheesecake cookies for desert – they were THAT easy to make! And they are really good. I’m extremely picky about cheesecake. If it’s not fresh, homemade-tasting and light and fluffy, then I’ll easily pass using my “not worth the calories mantra.”
Here’s the recipe for my fellow cheesecake lovers, even though they are technically “cookies.”
Cheesecake Cookies
1/3 cup butter
1/3 cup brown sugar
1 C Whole wheat flour
1/2 Chopped walnuts (I left those out in mine, for a smoother texture)
1/4 cup honey
8 oz cream cheese
1 egg
2 tbs. Milk
1 tbs lemon juice
Grated peel of 1 lemon
1/2 tsp vanilla extract
1/2 tsp nutmeg (optional)
Garnish with optional fruit slices: orange, apple, banana, strawberry
• Pre-heat oven to 350. Blend together first three ingredients with pastry cutter to make a crumble texture. Mix in chopped nuts or seeds. Reserve 1/2 cup for topping Press remainder into oiled 8″ square pan, bake for 12-15 minutes. Soften cream cheese with mixing spoon. Using an electric mixer, blend in honey, blend in remaining ingredients and beat well. Spread over baked crust. Sprinkle reserve crust. Garnish with fruit or nut meats. Bake for 25 minutes.
Cool and cut into 2″ squares – or just dig in with a a fork like me!