Ingredients for Raspberry Cheesecake Cookie Pizza
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How to Make Raspberry Cheesecake Cookie Pizza
- Preheat oven to 350°F (175°C). Lightly grease a 12 or 13-inch pizza pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using an electric mixer on medium-high speed for 30 seconds until light and fluffy.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract until well combined.
- Gradually add 2 ½ cups all-purpose flour, beating on low speed until just incorporated.
- Stir in any remaining flour with a wooden spoon until the dough just comes together.
- Press the dough evenly into the prepared pizza pan.
- Bake for 25-30 minutes, or until the crust is golden brown.
- While the crust is baking, prepare the cheesecake filling: In a medium bowl, beat together 8 ounces cream cheese (softened), 1 large egg, and 1 tablespoon granulated sugar until smooth and creamy.
- Spread the cheesecake filling evenly over the hot crust, leaving a ½-inch border.
- Dollop 1 cup raspberry preserves over the cheesecake filling.
- Using a knife, gently swirl the preserves into the cheesecake filling to create a marble effect.
- Sprinkle with ¼ cup slivered almonds.
- Bake for an additional 5-10 minutes, or until the filling is set and no longer jiggles.
- Let the cookie pizza cool completely in the pan on a wire rack before slicing.
- Cut into wedges and serve. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
74g
Fat
56g
Carbs
10g
