Cheesecake Squares Recipe
Ingredients
| Butter | 1⁄3 Cup (5.33 tbs), softened | |
| Firmly packed brown sugar | 1⁄3 Cup (5.33 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Walnuts | 1⁄2 Cup (8 tbs), finely chopped | |
| Granulated sugar | 1⁄4 Cup (4 tbs) | |
| Package cream cheese | 1 Large, softened (8 oz) | |
| Egg | 1 | |
| Vanilla | 1⁄2 Teaspoon | |
| Milk | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon |
Directions
In large bowl of an electric mixer, beat butter and brown sugar until creamy.
With a fork, blend in flour until mixture resembles fine crumbs.
Stir in walnuts.
Reserve 1 cup crumb mixture for topping; then press remainder firmly and evenly over bottom of a greased 8-inch square baking pan.
Bake in a 350° oven for 12 to 15 minutes or until lightly browned.
Meanwhile, in small bowl of mixer, beat granulated sugar and cream cheese until fluffy.
Add egg, vanilla, milk, and lemon juice; beat until smooth.
Pour cream cheese mixture over baked crust; sprinkle evenly with remaining crumb mixture.
Return to oven and bake for about 20 minutes or until top is lightly browned.
Let cool in pan on a rack, then cut into 2-inch squares.
Store, covered, in refrigerator
With a fork, blend in flour until mixture resembles fine crumbs.
Stir in walnuts.
Reserve 1 cup crumb mixture for topping; then press remainder firmly and evenly over bottom of a greased 8-inch square baking pan.
Bake in a 350° oven for 12 to 15 minutes or until lightly browned.
Meanwhile, in small bowl of mixer, beat granulated sugar and cream cheese until fluffy.
Add egg, vanilla, milk, and lemon juice; beat until smooth.
Pour cream cheese mixture over baked crust; sprinkle evenly with remaining crumb mixture.
Return to oven and bake for about 20 minutes or until top is lightly browned.
Let cool in pan on a rack, then cut into 2-inch squares.
Store, covered, in refrigerator
Chef
