Savannah Cheesecake Cookies (Paula Deen)

The memory still makes my mouth water. It was a Sunday brunch at my Aunt Carol’s in Savannah, and the table was laden with Southern comfort food: shrimp and grits, biscuits dripping with honey, and, nestled amongst it all, a tray of these incredible cheesecake bars. The buttery, pecan-studded crust, the creamy, tangy filling, and the bright pop of fresh berries… they were gone in minutes. Aunt Carol, a true Southern belle, winked and said, “Honey, that’s Paula Deen’s recipe. Always a crowd-pleaser.” And she was right. These bars are pure Savannah sunshine.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 32-35 minutes
• Total Time: 62-65 minutes
• Yields: 12-16 bars
• Serves: 12-16
• Dietary Type: Not Gluten-Free

Ingredients

For the Crust:

• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 cup pecans, chopped
• 1/2 cup (1 stick) butter, melted

For the Filling:

• 2 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract or 1 teaspoon almond extract
• Fresh berries, for garnish
• Mint leaves, for garnish (optional)

Equipment Needed

• 9x13x2-inch baking pan
• Mixing bowl
• Handheld electric mixer
• Measuring cups and spoons
• Knife or pastry cutter

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Ensure your oven rack is positioned in the center for even baking.

2. In a mixing bowl, combine the flour, brown sugar, pecans, and melted butter. Use your fingers or a pastry cutter to blend the ingredients until they form a crumbly mixture that holds together when pressed.

3. Press the dough mixture evenly into the bottom of an ungreased 9x13x2-inch baking pan. Note: While the original recipe suggests an ungreased pan, I recommend lightly greasing the pan with butter or cooking spray. These bars have a tendency to stick, and greasing the pan will make it easier to remove them later.

4. Bake the crust for 12 to 15 minutes, or until it is lightly browned. Keep a close eye on it, as pecans can burn quickly. The crust should be fragrant and just beginning to turn golden around the edges.

5. While the crust is baking, prepare the filling. In a separate mixing bowl, beat the softened cream cheese and granulated sugar together using a handheld electric mixer until the mixture is smooth and creamy. It’s crucial that the cream cheese is properly softened; otherwise, you might end up with lumps in your filling.

6. Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps prevent the filling from curdling.

7. Stir in the vanilla extract (or almond extract, if using) until combined. Don’t overmix at this stage; just ensure the extract is evenly distributed.

8. Once the crust is baked, pour the cream cheese filling evenly over the hot crust.

9. Bake the cheesecake bars for 20 minutes. The filling should be set around the edges but may still have a slight jiggle in the center. This is perfectly normal; it will continue to set as it cools.

10. Cool the cheesecake bars completely at room temperature. Then, cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the filling to firm up completely and makes the bars easier to cut.

11. Before serving, cut the cheesecake bars into squares. A sharp knife dipped in warm water will help you achieve clean cuts.

12. Garnish the tops of the bars with fresh berries and mint leaves, if desired, for a beautiful presentation.

Expert Tips & Tricks

• Softening the Cream Cheese: Make sure your cream cheese is completely softened before you start. Leave it at room temperature for at least an hour, or microwave it in 15-second intervals (checking in between) until it is pliable but not melted.
• Preventing a Soggy Crust: To prevent a soggy crust, you can brush the baked crust with a thin layer of melted white chocolate before pouring on the filling. This creates a barrier that helps keep the crust crisp.
• Achieving a Smooth Filling: Use a low speed on your mixer to avoid incorporating too much air into the filling, which can cause cracks. If cracks do appear, don’t worry! They won’t affect the taste.
• Make-Ahead Tip: These cheesecake bars are perfect for making ahead of time. You can bake them a day or two in advance and store them in the refrigerator until you’re ready to serve.

Serving & Storage Suggestions

Serve these Savannah Cheesecake Cookies chilled, straight from the refrigerator. The fresh berries and mint sprigs add a delightful pop of color and freshness. These bars are perfect for brunch, afternoon tea, or a decadent dessert after dinner.

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 2 months. Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container. To thaw, transfer the frozen bars to the refrigerator overnight. They are best enjoyed chilled.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	402 kcal	20%
Total Fat	29g	44%
Saturated Fat	14g	70%
Cholesterol	115mg	38%
Sodium	186mg	8%
Total Carbohydrate	32g	11%
Dietary Fiber	1g	4%
Sugars	22g	88%
Protein	6g	12%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a little extra liquid (such as milk or water) to the crust dough to help it come together.
• Dairy-Free: While more challenging, you can substitute the cream cheese with a non-dairy cream cheese alternative, but be aware that the texture and flavor may differ slightly. Use a dairy-free butter substitute for the crust.
• Nut-Free: Replace the pecans in the crust with rolled oats or sunflower seeds.
• Different Extracts: Experiment with different extracts, such as lemon extract or coconut extract, to add a unique flavor twist to the filling.
• Seasonal Variations: Use seasonal fruits for garnish, such as raspberries in the summer, cranberries in the fall, or sliced citrus in the winter.

FAQs (Frequently Asked Questions)

Q: Can I use pre-chopped pecans?
A: Yes, you can use pre-chopped pecans to save time. Just make sure they are fresh and not stale for the best flavor.

Q: Can I use a different size pan?
A: Yes, but you may need to adjust the baking time. A smaller pan will result in thicker bars and may require a longer baking time. Keep an eye on them and bake until the filling is set.

Q: Why did my crust burn?
A: Ovens can vary, so it’s essential to keep an eye on the crust while it’s baking. If it starts to brown too quickly, you can tent it with foil.

Q: Can I freeze the entire pan of cheesecake bars?
A: Yes, you can freeze the entire pan. After cooling completely, wrap the entire pan tightly with plastic wrap and then foil. Thaw overnight in the refrigerator before cutting and serving.

Q: What can I do if my filling cracks?
A: Cracking can be caused by overbaking or rapid temperature changes. To prevent cracks, avoid overbaking and let the bars cool gradually. Small cracks won’t affect the taste.

Final Thoughts

These Savannah Cheesecake Cookies are more than just a recipe; they’re a taste of Southern hospitality and a reminder of warm memories shared around a table with loved ones. I encourage you to try this recipe and bring a little bit of Savannah sunshine into your kitchen. Feel free to experiment with different garnishes or extracts to personalize it to your liking. And don’t hesitate to share your creations and feedback! These bars pair perfectly with a glass of sweet iced tea or a cup of strong coffee. Enjoy!