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Cream Cheese Cheesecake Cookies


These cheesecake cookies are shaped into rolls, rolled in graham cracker and chopped nut crumbs, then sliced and baked.


  • 3/4 cup butter
  • 1 package (3 oz) cream cheese, softened
  • 3/4 cup sugar
  • 1 tablespoon finely shredded lemon peel
  • 2 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/4 cup finely chopped pecans
  • 1/4 cup graham cracker crumbs, finely crushed


Beat butter and cream cheese, Add sugar, lemon peel, lemon juice, and vanilla. Beat in Flour. Divide dough into two portions. Cover and chill for 30 minutes.

Shape each portion of dough into 8-inch long roll. Combine chopped nuts and graham cracker crumbs on a large piece of waxed paper. Roll the 2 dough rolls in this mixture, coating well. Wrap each roll in waxed paper chill for at least 2 hours.

Cut dough into 1/4 in slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° 8 to 10 minutes. Cool on racks.

Makes about 5 dozen cookies.

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