Cheesecake Bars Recipe

Rating 4

Years ago, I entered these bars in a contest and won first place! Best of all, you can make them a day or two in advance. Or top individual bars with cherry pie filling for Christmas color.

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Cheesecake Bars Recipe
  • Prep: 15 min. Bake: 25 min. + cooling
  • Yield: 24 Servings
15 25 40

Ingredients

  • 2 cups all-purpose flour
  • 1 cup finely chopped walnuts
  • 2/3 cup packed brown sugar
  • 2/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract

Directions

  • In a large bowl, combine the flour, walnuts, brown sugar and butter. Set aside 2 cups. Press the remaining mixture into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
  • Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in the eggs, milk, lemon juice and vanilla just until combined. Pour over crust.
  • Sprinkle with reserved walnut mixture. Bake for 25-30 minutes or until edges are lightly browned and filling is set. Cool on a wire rack. Cut into squares. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 185 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 89 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cheesecake Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p72

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Reviews for Cheesecake Bars

Cheesecake Bars

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(1-2) of 2 reviews

Reviewed on Apr. 24, 2011 by poloj

Wonderful easy and delicious recipe. Great dessert for Easter or any other holiday!!

Reviewed on Dec. 13, 2010 by Valerie46

I made this recipe last Christmas and it was good. The crust was different with the walnuts in it - didn't get soggy like graham crackers do. The filling was good - not as light as a traditional cheesecake, but still nice, and much easier to make and manage than the springform pan.

Unfortunately there were only the two of us here when I made it, so I ended up throwing some away. This year I will make an 8x8 pan and halve the ingredients.

 
 

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