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Ingredients
| salted butter: 3/4 cup (softened) |
| granulated sugar: 3/4 cup |
| eggs: 1 (yolk) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| cream cheese: 8 oz (softened) |
| eggs: 1 |
| granulated sugar: 1 Tbl |
| seedless raspberry preserves: 1/3 cup |
| almonds (sliced): 1/4 cup (toasted) |
Raspberry Cheesecake Cookie Pizza
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
14 serving(s)
Tags
- Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
- Add the 3/4 cup sugar and beat till combined.
- Beat in egg yolk and vanilla till combined.
- Beat in as much of the flour as you can with the mixer.
- Stir in any remaining flour with a wooden spoon.
- Spread dough in a lightly greased 12 or 13 inch pizza pan.
- Bake in a 350-F oven about 25 minutes or till golden.
- Meanwhile, beat together cream cheese, 1 egg and the 1 tbl sugar till smoth.
- Spread over hot crust to within 1/2 inch of the edge.
- Dollop preserve on top.
- With a knife, carefully swirl preserve to marble.
- Sprinkle with almond.
- Bake 5 to 10 minutes more till filling is set.
- Cool in pan on a wire rack.
- Cut in wedges.
- Store in refrigerator.