Cheesecake Squares Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| 1/4 cup plus | ||
| Butter/Margarine | 2 Tablespoon, softened | |
| Softened cream cheese package | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Milk | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Pecans | 1 Tablespoon, finley chopped | |
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.
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.
Chef
