Ingredients
- 3/4 c. Butter or possibly margarine
- 3/4 c. Sugar
- 1 x Egg yolk
- 1 tsp Vanilla
- 1 1/2 c. All-purpose flour
- 8 ounce Cream cheese softened
- 1 x Egg
- 1 Tbsp. Sugar
- 1/3 c. Seedless Boysenberry preserves
- 1/4 c. Sliced almonds toasted
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Boysenberry Cheesecake Cookie Pizza
Servings: 12
Directions
- Beat the butter or possibly margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add in the 3/4 c. sugar and beat until combined.
- Beat in egg yolk and vanilla until 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 possibly 13-inch pizza pan. Bake in a 350 F oven about 25 min or possibly until golden brown.
- Meanwhile, beat together cream cheese, 1 egg, and the 1 Tbsp. sugar until smooth. Spread over warm crust to within 1/2 inch of the edge.
- Dollop reserve on top. With a knife, carefully swirl preserve to marble.
- Sprinkle with almond. Bake 5 - 10 min more or possibly until filling is set.
- Cold in pan on a wire rack. Cut in wedges. Store in refrigerator.
- Makes 12to 16 servings
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