Mulberry Cheesecake Cookie Pizza Recipe
Servings: 12
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 Mulberry preserves
- 1/4 c. Sliced almonds toasted
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 166 | 58% |
| Total Fat 18.88g | 24% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 148mg | 6% |
| Potassium 57mg | 2% |
| Total Carbs 26.49g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.3g | 10% |
| Protein 3.48g | 6% |
