Looking to impress your family and friends with a unique dessert this holiday season? Introducing the Pecan Pie Cheesecake Cookies, a delicious twist on traditional pecan pie. Combining the creaminess of cheesecake with the richness of pecan pie filling, these cookies are bound to be a hit at any gathering or cookie swap.
Why You’ll Love These Pecan Pie Cheesecake Cookies
– Decadent Combination: Enjoy the best of both worlds with a cheesecake base and pecan pie filling.
– Easy to Make: Simple steps and common ingredients make these cookies a breeze to prepare.
– Perfect Holiday Treat: A festive dessert that captures the flavors of the season.
– Showstopper Dessert: Impress your guests with these unique and delectable cookies.
Ingredient Notes
– Pecan Halves: 18 toasted pecan halves for that nutty crunch.
– Graham Cracker Crumbs: 1 cup for the cookie base.
– Cream Cheese: 8 oz of cream cheese for a rich and creamy texture.
– Butter: 1 stick to add richness to the cookie dough.
– Sugar, Vanilla Extract, Salt, Egg, Flour, Baking Powder: Essential ingredients for the cookie base.
– Karo Light Syrup, Sugar, Eggs, Vanilla Extract: Ingredients for the pecan pie filling.
How to Make Pecan Pie Cheesecake Cookies
– Step 1: Prepare the Cookie Base: Blend cream cheese, butter, and sugar until fluffy. Add vanilla and egg, then mix well. Incorporate flour, salt, and baking powder, and refrigerate the dough.
– Step 2: Make the Pecan Pie Filling: Cook the filling in a saucepan until thick and caramel-colored.
– Step 3: Assemble the Cookies: Form balls of dough, coat them in graham cracker crumbs, and flatten them on a baking sheet. Bake, then cool and fill with the pecan pie filling.
Storage Options
To keep these cookies fresh, store them in a plastic container in the refrigerator until you’re ready to serve.
Variations and Substitutions
– Chocolate Drizzle: Drizzle melted chocolate over the cookies for an extra decadent touch.
– Maple Syrup: Substitute Karo syrup with maple syrup for a different flavor profile.
– Walnuts: Use chopped walnuts instead of pecans for a variation in texture.
– Cream Cheese Frosting: Top the cookies with a dollop of cream cheese frosting for added sweetness.
What to Serve With Pecan Pie Cheesecake Cookies
– Hot Chocolate: A warm drink like hot chocolate complements the rich flavors of the cookies.
– Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside the warm cookies for a delightful contrast.
– Coffee: Enjoy a cup of coffee with these cookies for a cozy dessert experience.
– Whipped Cream: Top the cookies with a dollop of whipped cream for extra indulgence.
Frequently Asked Questions
– Can I freeze these cookies?: Yes, these cookies can be frozen for up to a month. Thaw them in the refrigerator before serving.
– Can I use a different type of nut?: You can experiment with different nuts like almonds or walnuts for a unique flavor.
– Can I make these cookies ahead of time?: Yes, you can prepare the dough and filling ahead of time, then assemble and bake when ready to enjoy.
– How long do these cookies stay fresh?: These cookies stay fresh for about 3-4 days when stored properly in the refrigerator.
After making these Pecan Pie Cheesecake Cookies, you can expect a delightful blend of creamy cheesecake, gooey pecan pie filling, and a satisfying crunch from the pecans. The flavors and textures come together to create a decadent treat perfect for the holiday season.
Pecan Pie Cheesecake Cookies
Ingredients
Pecan Halves
- 18 pecan halves toasted
Graham Cracker Crumbs
- 1 cup graham cracker crumbs
Cookie Base
- 8 oz cream cheese
- 1 stick butter
- 1 cup sugar
- 1 vanilla extract
- 1 egg
Pecan Pie Filling
- Karo Light Syrup
- sugar
- eggs
- vanilla extract
Instructions
- Prepare the cookie base: Blend cream cheese, butter, and sugar until fluffy. Add vanilla and egg, then mix well. Incorporate flour, salt, and baking powder, and refrigerate the dough.
- Make the pecan pie filling: Cook the filling in a saucepan until thick and caramel-colored.
- Assemble the cookies: Form balls of dough, coat them in graham cracker crumbs, and flatten them on a baking sheet. Bake, then cool and fill with the pecan pie filling.