Cheesecake Cookies with Hazelnut Crust

Cheesecake Cookies with Hazelnut Crust

Serves 12

Creamy filling along with a buttery nut crust makes these decadent treats a true delight. Try them cold, straight from the refrigerator.

  • Crust
  • 3/4 cup unbleached white flour
  • 1/4 cup hazelnuts
  • 1/3 cup natural brown sugar
  • 5 tablespoons butter
  • Filling
  • 8 ounces cream cheese, softened
  • 4 tablespoons orange blossom honey
  • 1 large egg
  • 2 tablespoons milk or cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
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Preheat oven to 350°F. Place the flour and hazelnuts in the bowl of a food processor and process until nuts are ground and the mixture is blended. Add brown sugar and butter and process until crumbly and completely blended. Reserve 1/2 cup for later use.
Press the remaining crumb mixture into the bottom of an 8x8-inch square baking dish. Bake for 15 minutes. Remove from oven.

While crust bakes, prepare filling by blending the cream cheese, honey, egg, milk, lemon juice and vanilla extract together completely. A blender works well for this process.

Pour filling onto the hot crust. Sprinkle the reserved crust over the filling evenly, pressing down just slightly with fingers. Return to oven for 25 minutes.

Cool in the pan. Refrigerate and cut into bars. Store in the refrigerator.

Nutritional Info: 
Per Serving:170 calories (120 from fat), 13g total fat, 7g saturated fat, 55mg cholesterol, 65mg sodium, 10g carbohydrate (0g dietary fiber, 5g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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