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Cheesecake Diamonds

 Cheesecake Diamonds
Here's a simple recipe that's good to have when guests are coming over. I found it in an old cookbook.
16 ServingsPrep: 15 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 5 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup chopped pecans
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon peel
  • 1/2 teaspoon vanilla extract

Directions

  • In a small bowl, cream butter and brown sugar until light and fluffy.
  • Gradually add flour to creamed mixture and mix well. Stir in pecans.
  • Set aside 1 cup for topping. Press the remaining mixture into a
  • greased 8-in. square baking pan. Bake at 350° for 10-12 minutes
  • or until set. Cool on a wire rack.
  • In another small bowl, beat cream cheese and sugar until smooth. Add
  • egg, beating just until combined. Beat in the cream, lemon juice,
  • peel and vanilla. Spread over crust. Sprinkle with reserved topping.
  • Bake at 350° for 20-22 minutes or until center is almost set.

2 of 2

Cheesecake Diamonds (continued)

Directions (continued)

  • Cool on a wire rack for 1 hour. Refrigerate overnight. Cut into
  • diamonds. Refrigerate leftovers. Yield: 16 servings.
Nutritional Facts: 1 serving (1 each) equals 175 calories, 11 g fat (6 g saturated fat), 41 mg cholesterol, 85 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein.