Pecan Pie Cheesecake Cookies

I wanted to create a new cookie – something that had never been done before. A cream cheese base with the wonderful flavor of cheesecake and a stove top cooked pecan pie filling topped with a toasted pecan. I can’t wait to give this on Christmas Eve to my family. This cookie will be a showstopper at a cookie swap or your next get together. Enjoy!

Cook time: 15 Min Prep time: 10 Min Serves: My batch made 18 cookies, but it depends on your cookie scoop


  • 18 pecan halves, toasted
  • 1 c graham cracker crumbs
  • 8 oz cream cheese
  • 1 stick butter
  • 3/4 c sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 egg
  • 1 3/4 c flour
  • 1 tsp baking powder
  • 1 c Karo light syrup
  • 1/2 c sugar
  • 3 egg
  • 1 tsp vanilla extract


1. Blend cream cheese, butter, and sugar until fluffy.
2. Add vanilla and egg. Mix until well blended.
3. Add flour, salt, and baking powder. Mix until well combined. Refrigerate while making pecan pie filling.
4. In a medium saucepan on medium heat mix ingredients for pecan pie filling until thick and bubbly.
5. The color will darken to a caramel color.
6. Using a cookie scoop, scoop dough into a ball.
7. Drop in graham cracker crumbs and cover.
Pecan Pie Cheesecake Cookies
8. Place on baking sheet and press in the center of cookie dough with the bottom of a round 1 Tablespoon measuring spoon.
9. Bake for 15 minutes at 350 degrees.
10. Remove and allow cookies to cool on a wire rack until room temperature. Fill the top of cookie with a scant 1 tablespoon of filling and top with a toasted pecan.
11. Store in a plastic container in the refrigerator until ready to serve.


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