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Raspberry Cheesecake Cookie Pizza Recipe


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     Raspberry Cheesecake Cookie Pizza

Category   Desserts - Breads
Sub Category   None
Servings   16 servings
Preptime   25-35

3/4 c Butter or margarine
3/4 c Sugar
1 Egg yolk
1 ts Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese; softened
1 Egg
1 tb Sugar
1/3 c Seedless raspberry preserves
1/4 c Sliced almonds; toasted

Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till 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 13-inch pizza pan.
Bake in a 350~F oven about 25 minutes or till golden. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth.
Spread over hot 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 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.

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