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Cheesecake Squares

chef.tim.lee's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 6 Tablespoon, softened
  Cream cheese 8 Ounce, softened (1 package)
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1
  Milk 2 Tablespoon
  Lemon juice 1 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Finely chopped pecans 1 Tablespoon
Directions

Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal.
Reserve 1 cup of crumb mixture; set aside.
Press remaining mixture into an ungreased 8-inch square pan.
Bake at 350°F for 12 to 15 minutes or until lightly browned.
Beat cream cheese with electric mixer until light and fluffy; gradually add V* cup sugar, mixing well.
Add next 4 ingredients, beating well.
Spoon cream cheese mixture over crust.
Combine reserved crumb mixture and pecans; sprinkle over cream cheese mixture.
Bake at 350°F for 25 to 30 minutes.
Cool; cut into squares.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
16

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