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RECIPE FOR CHEESECAKE COOKIES
Title:Cheesecake Cookies
Category:Low Carb
Cheesecake Cookies

Yield: 16 servings

5 tablespoons butter, softened
1 cup oat flour
8 ounces cream cheese, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/3 cup Brown Sugar Twin, packed
1/2 cup Splenda
1 egg
1 tablespoon lemon juice

Heat oven to 350 degrees F.

In a medium bowl blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8-inch square baking dish; bake for 15 minutes.

In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, heavy cream, lemon juice and vanilla extract. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.

Cut into 16 squares; serve.

Per Serving: 91 Cal (77% from Fat, 6% from Protein, 17% from Carb); 2 g Protein; 9 g Tot Fat; 5 g Carb; 1 g Fiber; 15 mg Calcium; 0 mg Iron; 89 mg Sodium; 40 mg Cholesterol



 

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