Cheesecake Dreams Recipe

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Cheesecake Dreams Recipe

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5 1
Publisher Photo
These bars are a "dream" not only because of their creamy filling but for their ease of preparation. Cheesecake lovers can't eat just one!
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, brown sugar and pecans. Stir in butter until crumbly. Set aside 1/3 cup for topping. Press remaining mixture into a greased 8-in. square baking pan. Bake at 350° for 12-15 minutes or until lightly browned.
Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in the egg, milk, lemon juice and vanilla. Pour over crust; sprinkle with reserved pecan mixture.
Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into 16 squares, then cut each square in half diagonally. Store in the refrigerator. Yield: 32 bars.
Originally published as Cheesecake Dreams in Best of Country Cookies 1999, p78

Nutritional Facts

1 each: 86 calories, 6g fat (3g saturated fat), 20mg cholesterol, 44mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, brown sugar and pecans. Stir in butter until crumbly. Set aside 1/3 cup for topping. Press remaining mixture into a greased 8-in. square baking pan. Bake at 350° for 12-15 minutes or until lightly browned.
  2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in the egg, milk, lemon juice and vanilla. Pour over crust; sprinkle with reserved pecan mixture.
  3. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into 16 squares, then cut each square in half diagonally. Store in the refrigerator. Yield: 32 bars.
Originally published as Cheesecake Dreams in Best of Country Cookies 1999, p78

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