Shortbread Cookie Cheesecake Tart

Texana's Kitchen

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Shortbread Cookie Cheesecake Tart

Serves 8-10

Cookie Crust:

  • 2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 eggs, beaten
  • 1 cup butter, softened

Heat oven to 350*

Combine all ingredients in a food processor, and pulse until it comes together as ball. Press into bottom and ½ inch up the side of a 10” spring-form pan, or a fluted tart pan which has been sprayed with non-stick baking spray. Prick the bottom with a fork a few times, and bake for 15 minutes.

Filling:

  • 1 pound cream cheese, room temperature.
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ¼ cup lemon juice

Beat all ingredients together, and spread on top of crust, to about 1/2” thickness (there will be some leftover**). Return to oven and bake for 20 minutes, or until set.

**You can put the leftover filling into a small buttered ramekin or small casserole dish, and bake…

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