Creamy Cheesecake Bars Recipe

5 2 2
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Creamy Cheesecake Bars Recipe

Read Reviews
5 2 2
Publisher Photo
With a very rich, creamy cheesecake filling over a thick nutty crust, it's not difficult to figure out why people love Becky Stone's bars so much! They come from her kitchen in Menomonee Falls, Wisconsin.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup ground walnuts
  • 1/3 cup packed brown sugar
  • 1/3 cup cold butter
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°. In a small bowl, combine the flour, walnuts and brown sugar; cut in butter until crumbly. Set aside 2/3 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Bake 10-12 minutes or until lightly browned.
Meanwhile, in a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the egg, milk, lemon juice and vanilla just until blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 15-20 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: 9 servings.
Originally published as Cheesecake Bars in Light & Tasty

Nutritional Facts

1 piece: 298 calories, 19g fat (10g saturated fat), 70mg cholesterol, 155mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 1/2 cup ground walnuts
  • 1/3 cup packed brown sugar
  • 1/3 cup cold butter
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350°. In a small bowl, combine the flour, walnuts and brown sugar; cut in butter until crumbly. Set aside 2/3 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Bake 10-12 minutes or until lightly browned.
  2. Meanwhile, in a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the egg, milk, lemon juice and vanilla just until blended. Pour over crust; sprinkle with reserved crumb mixture.
  3. Bake 15-20 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: 9 servings.
Originally published as Cheesecake Bars in Light & Tasty

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Reviews forCreamy Cheesecake Bars

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MY REVIEW
pickup2 User ID: 4287987 157559
Reviewed Oct. 18, 2013

"Delicious FROM the beginning, NOW, Speatalular!(?) Thanks, Becky!! Sleeper"

MY REVIEW
treehouse3518 User ID: 2919251 102704
Reviewed Jul. 12, 2008

"I was in the mood for cheesecake and had Girl Scout thin mint cookies that wanted to be involved. I also have a son with a nut allergy. I substituted the 1/2 c. nuts with 1/2 c. chopped thin mint cookies and the 1 T. lemon juice with 1 T. chocolate syrup. The Thin Mint Cheesecake Bars are cool, refreshing and hit the cheesecake yen I had."

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