I was thirteen. In walked my dad’s girlfriend with a new cookbook, a jungle gym for my best friend and my all night baking adventures.
The book, “Sharing Recipes.” It’s a conglomeration of favorite or best recipes.
Many addresses and thirty-one years later, this small spiral bound still has a home on my bookshelf. Reason being, I have yet to taste a better Cheesecake Cookie.
Because this recipe is sheer perfection, this post is for the purpose of the book’s namesake “Sharing Recipes.” Other than altering the process, I didn’t dare touch Janie Cordano’s cheesecake gold.
What Makes These Squares Heaven?
Where do I start.
They’re simple.
Refreshing.
Irresistible, as walnuts are featured in the crust, which doubles as the topping.
Harmony and balance are created when the layers come together as one.
A melt in your mouth texture of lemon cream cheese and buttery crumbs.
One bite and you’ll be swarmed by family, friends, and party goers ooohs and ahhhs.
Keep going?
I can.
But shall we…
Funny story. The book came from a tiny store in neighboring Truckee, CA. Until a year ago, I thought this down home spiral was high altitude and authored by locals. Upon closer inspection, I see that it’s Favorite Family Recipes out of Kansas.
As the saying goes, when you assume, you make an a** out of u and me.
Do it.
Treat yourself.
Your party people.
Whomever.
♥️ ♥️ ♥️
What Do You Say We Make Cheesecake Cookies, Together
Cream butter and sugar in a medium-sized bowl.
Add flour and walnuts and combine to make a crumb mixture. Reserve 3/4 to 1 cup for the topping. Press remainder into an 8×8 pan and bake for 12-15 minutes, or until light brown. Remove and place on a wire rack.
So I fudged the truth, I add my own spin on basic ingredients, but don’t we all ; )
Clean or wipe the medium-sized bowl and beaters used for crumb mixture. Whisk sugar with softened cream cheese until smooth. Add egg, vanilla, milk, and lemon juice. Beat on low until well mixed. Pour the mixture in the middle of the baked crust. While wearing oven mitts, hold each side of the pan and move the batter side to side until it’s even across and up the side of the crust. Sprinkle the reserved crumb mixture over the top of the batter.
Bake for 25 minutes.
Cool on a wire rack until room temperature, then place in the refrigerator until cold. Cut into 2-inch squares.
Share the magic!
Cheesecake Cookies
Ingredients:
- 1/3 cup butter, unsalted room temperature
- 1/3 cup light brown sugar, packed
- 1/2 cup walnuts, chopped
- 1 cup all purpose flour, unbleached
- 1/4 cup cane or granulated sugar
- 8 ounces cream cheese, softened - block
- 1 large egg room temperature
- 2 Tablespoons milk
- 2 Tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Using an electric mixer, cream butter and sugar in a medium-sized bowl. Add flour and walnuts and combine to make a crumb mixture. Reserve 3/4 to 1 cup for the topping. With your hands, a tart tamper, or the bottom and side of a dry measuring cup, press the remainder into an 8-inch square pan. Bake for 12-15 minutes, or until light brown. Remove from oven and place on a wire rack.
- Clean or wipe the medium-sized bowl and beaters used for crumb mixture. Whisk sugar with softened cream cheese until smooth. Add egg, vanilla, milk, and lemon juice. Beat on low until well mixed. Pour the mixture in the middle of the baked crust. While wearing oven mitts, hold each side of the pan and move the batter side to side until it's even across and up the side of the crust. Sprinkle the reserved crumb mixture over the top of the batter. Bake for 25 minutes.
- Cool on a wire rack until room temperature. Place in refrigerator until cold. Cut into 2-inch squares. Share the magic!
