Currant Cheesecake Bars Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Butter1⁄2 Cup (8 tbs), softened (1 Stick)
 All purpose flour1 Cup (16 tbs)
 Packed light brown sugar1⁄2 Cup (8 tbs)
 Finely chopped pecans1⁄2 Cup (8 tbs)
 Cream cheese8 Ounce, softened (1 Package)
 Granulated sugar1⁄4 Cup (4 tbs)
 Egg1
 Milk1 Tablespoon
 Grated lemon peel2 Teaspoon
 Currant jelly/Seedless raspberry jam1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3335 Calories from Fat 1887

% Daily Value*

Total Fat 217 g333.3%

Saturated Fat 107.1 g535.5%

Trans Fat 0 g

Cholesterol 704.3 mg

Sodium 819.4 mg34.1%

Total Carbohydrates 325 g108.5%

Dietary Fiber 9.9 g39.6%

Sugars 221.5 g

Protein 39 g78.9%

Vitamin A 119.5% Vitamin C 22.5%

Calcium 36.5% Iron 50.7%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350°F.
Grease 9-inch square baking pan.
Beat butter in medium bowl with electric mixer at medium speed until smooth.
Add flour, brown sugar and pecans; beat at low speed until well blended.
Press mixture into bottom and partially up sides of prepared pan.
Bake about 15 minutes or until light brown.
If sides of crust have slumped down, press back up and reshape with spoon.
Let cool 5 minutes on wire rack.
Meanwhile, beat cream cheese in large bowl with electric mixer at medium speed until smooth.
Add granulated sugar, egg, milk and lemon peel; beat until well blended.
Heat jelly in small saucepan over low heat 2 to 3 minutes or until smooth, stirring occasionally.
Pour cream cheese mixture over crust.
Drizzle jelly in 7 to 8 horizontal strips across filling with spoon.
Swirl jelly through filling with knife to create marbled effect.
Bake 20 to 25 minutes or until filling is set.
Cool completely on wire rack before cutting into bars.
Store in airtight container in refrigerator up to 1 week.
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