Savannah Smiles Lemon Cheesecake

I may have mentioned before that Sophie is now a Girl Scout and is selling cookies for the first time. While she did reach her sales goal, we still have several boxes of cookies that need to find a good home. I’ve nearly had my fill of Girl Scout cookies. So instead of consuming the remaining cookies by themselves, I decided t0 use them in recipes. The Savannah Smiles were the first cookies to be used. If you’re not familiar with this variety, these cookies are a lemon shortbread dusted in powdered sugar.

By the way, I cannot say that name or consume one of the cookies without thinking about that 1980s movie, Savannah Smiles, about the little girl who runs away with two criminals because she’s ignored at home. Am I the only one who thinks that movie was kind of depressing? I just emerged from a Google rabbit hole where I realized the young actress died in 1997 from a drug overdose. But I digress (clearly!). …

I decided to make a lemon cheesecake using the Savannah Smiles cookies as the crust. I was pleasantly surprised at how well it turned out. So if you like lemon and are craving an easy dessert, support a Girl Scout by buying a box of cookies, and then make this delicious cake. If you like lemon, this cheesecake will not disappoint!

Savannah Smiles Lemon Cheesecake

1 package Savannah Smiles cookies

1/4 c. melted butter

2 packages (8 oz.) cream cheese, softened

1/2 c. granulated sugar

1 tsp. vanilla

1 dash lemon extract (if you have it on hand)

1 small container (6 oz.) Greek lemon yogurt

2 Tbsp. lemon curd + 1/4 cup lemon curd

2 eggs

1. Preheat over to 350 degrees.

2. Blend the Savannah Smiles cookies in a food processes until they’re crumbled. Add the melted butter to the cookies. Press the mixture into a greased 8″ or 9″ spring-form  pan. Bake for about 5 minutes.

3. In a mixer, blend the cream cheese, sugar, vanilla, yogurt, lemon extract and 2 Tbsp. lemon curd. Mix until combined. Add the eggs and blend together.

4. Spread the remaining lemon curd over the crust so it covers the top. Pour the cheesecake batter over the top of the crust and curd.

5. Bake for approximately 40 minutes or until the center is nearly set. I used a cake tester and baked until the tester came out clean. Let the cake cool before serving. Add some whipped cream to the top if you’d like.

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