|Raspberry Cheesecake Cookie Pizza
What You Need:
1 pkg. (16oz) Pillsbury Ready to Bake! refrigerated
1 pkg (8oz) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
2 tablespoons seedless raspberry preserves
Fresh raspberries for garnish
1. Heat oven to 350°F. On pizza board or in ungreased 12-inch pizza pan, roll out sugar cookie dough with floured rolling pin to a perfect round shape.
2. Bake 15 to 18 minutes or until crust is golden brown and set. Cool about 30 minutes.
3. While crust is cooling, in medium bowl, beat cream cheese, sugar and vanilla with electric mixer on high speed 3 to 5 minutes or until fluffy and well blended. Place preserves in small microwavable cup or bowl; microwave on High 15 to 30 seconds or until melted and smooth.
4. Spread cream cheese mixture over cooled crust to within 1/2 inch of edge. Drop spoonful’s of melted preserves over cream cheese. Using butter knife, swirl preserves through cream cheese into a decorative design. Garnish with raspberries. Refrigerate at least 1 hour before serving.