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Welcome to my recipe article for Paula Deen’s Savannah Cheesecake Cookies! If you’re a fan of Paula Deen, then you know that she’s a master of Southern baking. Her recipes are always rich, indulgent, and full of flavor, and these Savannah Cheesecake Cookies are no exception.
These cookies are the perfect combination of creamy cheesecake and buttery cookie, with a sweet and nutty crust made from chopped pecans and light brown sugar. They’re easy to make and perfect for any occasion, from a casual afternoon snack to a fancy dinner party.
But don’t just take my word for it – try this recipe out for yourself and taste the magic of Paula Deen’s Southern baking. Whether you’re a seasoned baker or just starting out, these cookies are sure to impress. So let’s get started!
Why You’ll Love This Recipe
Are you a fan of Paula Deen’s Southern baking and dessert recipes? Then you will absolutely love her Savannah Cheesecake Cookies recipe! This recipe is a perfect blend of cream cheese, butter, and pecans, with a delicious light brown sugar and all-purpose flour crust.
What makes this recipe so special is its combination of two classic desserts: cheesecake and cookies. It’s like having the best of both worlds in one perfect bite! The creamy, tangy flavor of the cheesecake filling is balanced by the sweet, buttery crunch of the cookie crust.
These cookies are perfect for any occasion – whether you’re hosting a party, looking for a sweet treat to enjoy with your morning coffee, or just craving something indulgent. Plus, they’re incredibly easy to make! With just a few simple ingredients, you can whip up a batch of these cookies in no time.
So, whether you’re a longtime fan of Paula Deen’s recipes or just looking for a new dessert to try, these Savannah Cheesecake Cookies are sure to become a fast favorite. Trust me, you won’t be able to stop at just one!
Here are the ingredients you’ll need to make these Savannah Cheesecake Cookies:
- 1 cup of all-purpose flour
- 1/4 cup of granulated sugar
- 1 stick of butter, melted
- 1/2 cup of chopped pecans
- 2 (8 oz) packages of cream cheese, softened
- 1 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1/2 cup of light brown sugar, packed
- 1/2 cup of chopped pecans
- 1/4 cup of all-purpose flour
These ingredients are all easily found at your local grocery store or supermarket. Make sure to have them all on hand before starting the recipe to ensure a smooth baking process.
The Recipe How-To
Now that you have gathered all the ingredients, let’s start baking Savannah Cheesecake Cookies. This is a simple recipe that will yield a deliciously soft and creamy cookie that will melt in your mouth.
Step 1: Make the Crust
- 1 cup pecans, chopped
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) butter, melted
- Preheat your oven to 350°F.
- In a bowl, combine the chopped pecans, granulated sugar, all-purpose flour, and melted butter.
- Mix until the ingredients are well combined and the mixture becomes crumbly.
- Line a baking sheet with parchment paper.
- Using a tablespoon or a cookie scoop, form the crust mixture into balls and place them onto the prepared baking sheet.
- Press the balls down slightly to form a small indentation in the center of each one.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Remove the baking sheet from the oven and let the crusts cool while you prepare the filling.
Step 2: Make the Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add in the granulated sugar and continue beating until well combined.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next one.
- Mix in the vanilla extract.
- Gradually add the all-purpose flour, mixing until just combined.
Step 3: Assemble the Cookies
- Mint leaves and berries, for garnish (optional)
- Spoon the filling mixture into the center of each cooled crust, filling them almost to the top.
- Return the baking sheet to the oven and bake for 15-18 minutes, or until the filling is set.
- Remove the baking sheet from the oven and let the cookies cool completely.
- Garnish each cookie with a mint leaf and a berry, if desired.
- Serve and enjoy!
Now that you have a batch of delicious Savannah Cheesecake Cookies, you can store them for later or serve them to your guests. Let’s move on to the next section to learn more about storage and serving recommendations.
Substitutions and Variations
One of the best things about baking is that there is always room for creativity and experimentation. If you’re feeling adventurous, here are some substitutions and variations you can try with the Savannah Cheesecake Cookies recipe:
– Berries: Instead of pecans, you can try using fresh berries like raspberries, blueberries or strawberries. They add a burst of fruity flavor and a pop of color to the cookies.
– Mint: If you want to add a refreshing twist to the recipe, you can add finely chopped mint leaves to the cookie dough. The mint complements the rich cream cheese and butter flavors and adds a coolness to the cookies.
– Vanilla: You can substitute the vanilla extract with other extracts like almond or lemon for a different flavor profile.
– Gluten-free: To make the cookies gluten-free, you can use a gluten-free all-purpose flour blend instead of regular flour.
– Sugar-free: If you’re watching your sugar intake, you can use a sugar substitute like erythritol or stevia instead of granulated sugar. Keep in mind that the texture and taste may be slightly different.
– Chocolate: For a chocolatey twist, you can add 1/4 cup of cocoa powder to the flour mixture and use chocolate chips instead of pecans.
– Cheesecake bars: Instead of making cookies, you can spread the dough in a baking dish and make cheesecake bars. Top with fresh berries or chopped pecans for added texture and flavor.
These are just a few ideas to get you started. Don’t be afraid to get creative and try your own variations. Who knows, you might come up with a new family favorite!
Serving and Pairing
These Savannah Cheesecake Cookies are a delicious treat on their own, but they can also be paired with a variety of beverages and toppings for an even more decadent experience. Serve them with a warm cup of coffee or tea for a comforting snack, or pair them with a refreshing glass of milk for a classic combination.
For a fun twist, try topping the cookies with fresh berries or a sprig of mint leaf for a pop of color and flavor. You can also serve them alongside a scoop of vanilla ice cream for a sweet and indulgent dessert.
These cookies are great for sharing, so consider serving them at your next party or gathering. They pair well with an array of cookies, bars, and candy, including other Paula Deen favorites like Georgia Squares, Cookie Bars, and Cheesecake Squares.
If you’re feeling adventurous, try pairing these cookies with some of Paula Deen’s other dessert recipes, such as her Apple Butter Cheesecake Bars or Mini Cheesecakes. With so many delicious Southern baking recipes to choose from, the possibilities are endless!
Make-Ahead, Storing and Reheating
One of the best things about Savannah Cheesecake Cookies is that they can be made ahead of time and stored for later. These cookies can be stored in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can refrigerate them for up to a week or freeze them for up to 2 months.
When it comes to reheating these cookies, there are a few options. If you want to enjoy them warm and gooey, you can pop them in the microwave for 10-15 seconds. This will soften the cream cheese filling and make them taste just like they came out of the oven. You can also reheat them in the oven at 350°F for 5-10 minutes. This method will give them a slightly crispy exterior and a warm, gooey center.
If you’re making a large batch of Savannah Cheesecake Cookies for an event or party, you can easily make them ahead of time and store them in the freezer. Simply place the cookies in an airtight container or freezer bag and freeze them until you’re ready to serve them. When you’re ready to serve, let them thaw at room temperature for a few hours before reheating them in the oven or microwave.
Overall, Savannah Cheesecake Cookies are a great make-ahead dessert that can be stored and reheated with ease. They’re perfect for busy weeknights or when you need to bring a dessert to a party. Just be sure to store them properly and follow the reheating instructions for the best results.
Tips for Perfect Results
When preparing Savannah Cheesecake Cookies, there are a few tips and tricks that can make a big difference in the final result. Here are some tips for perfect results:
1. Room Temperature Ingredients: Bring all ingredients to room temperature before starting. This includes the cream cheese, eggs, and butter. Cold ingredients won’t combine properly and can cause lumps in the batter.
2. Don’t Overmix: Overmixing the batter can cause the cookies to become tough and chewy. Mix the ingredients until just combined.
3. Use Parchment Paper: Line the baking sheet with parchment paper to prevent the cookies from sticking to the pan. This also makes for easy cleanup.
4. Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps the dough to firm up and makes it easier to handle.
5. Use a Cookie Scoop: Use a cookie scoop to ensure that all the cookies are the same size. This will help them to bake evenly.
6. Add Toppings Before Baking: If you plan to add toppings, such as berries or chopped pecans, add them before baking. This will ensure that they stick to the cookies.
7. Cool Completely Before Serving: The cookies will be soft when they first come out of the oven, but they will firm up as they cool. Allow them to cool completely before serving.
8. Store Properly: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to freeze them, wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months.
By following these tips, you can ensure that your Savannah Cheesecake Cookies turn out perfectly every time.
In conclusion, the Savannah Cheesecake Cookies recipe by Paula Deen is a must-try for any dessert lover out there. Whether you’re a fan of cheesecake, cookies or both, this recipe will not disappoint. The combination of the smooth and creamy cheesecake filling with the crunchy pecan crust is simply heavenly. Plus, the addition of vanilla and berries gives it a nice fruity twist that adds a pop of freshness to the cookies.
As you can see, this recipe is versatile and can be adapted to fit your personal preferences. You can easily substitute the berries for other fruits of your choice or add some mint leaves for a refreshing twist. You can also experiment with different types of nuts for the crust or even try adding some chocolate chips for a decadent touch.
Lastly, I highly recommend you try serving these cookies with a cup of hot coffee or tea for the ultimate dessert experience. The warm and comforting flavors of the cookies pair perfectly with the rich and bold taste of coffee or the soothing and calming taste of tea.
So what are you waiting for? Head to your kitchen and give this recipe a try. You won’t be disappointed!
Savannah Cheesecake Cookies (Paula Deen) Recipe
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 cup pecans, chopped
- 1/2 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla or 1 teaspoon almond extract
- fresh berries, and
- mint leaf, for garnish
- Preheat oven to 350 degrees F.
- Combine flour, brown sugar, pecans, and butter in bowl.
- Press dough into an ungreased (I grease pan as bars tend to stick if you do not) 13 by 9 by 2-inch pan.
- Bake for 12 to 15 minutes or until lightly browned.
- For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust.
- Bake for 20 minutes.
- Cool completely.
- Cut into squares before serving.
- Decorate tops with berries and mint leaves.
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.