Cheesecake Cookies

Several months ago a dear friend and customer brought this dessert in to the deli as a "Thank You" for something we did for them. The staff ate it up and asked for more! It was a sweet gesture (literally, as the kids say), and I hounded Miss Walton and Miss Annis until they surrendered the recipe. As usual, I doubled the recipe to make two of these. Maybe it has something to do with being in the food business. I figure that if I'm going to the trouble to make one of something, I might as well make two. It doesn't take any longer, and that way I have one for us to enjoy and one to share with someone.


The recipe is called "Cheesecake Cookies" but it seems more like cheesecake bars. It starts with this:

Ingredients for the crust.

I am told that this recipe comes from the New Orleans Junior League's cookbook. That, to me, is not something that should be taken lightly. Cookbooks from Junior League groups, Parent-Teacher organizations, or the local Baptist church are usually pretty amazing, with recipes like "Isa's Nana's Sopapilla Cheesecake." Come on.  And this one is from New Orleans? Please. Home of some of the best food in the world, y'all.

Cheesecake Cookies

Crust:
1 cup all purpose flour
1/4 cup packed light brown sugar
1 cup finely chopped pecans
1 stick butter, melted

Filling:
2 - 8 oz. pkgs. cream cheese
1 cup sugar
2 teaspoons vanilla
3 eggs

Glaze:
2 cups sour cream
6 tablespoons sugar
2 teaspoons vanilla

In a small bowl, mix together all the crust ingredients.

Press into a 9x13 baking dish. Bake at 350 for 10 to 15 minutes, or until browned.

To prepare filling, beat cream cheese, sugar, and vanilla in a bowl. Add eggs and beat well. Pour over baked crust. Bake at 350 for 20 minutes. While baking, combine all the glaze ingredients in a small bowl.

The sour cream glaze that goes on top.

Pour over baked filling. Bake 3 to 5 minutes longer. Cool and refrigerate before cutting into squares. Yields 4 dozen cookies.