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Creamy Cheesecake Bars

 Creamy Cheesecake Bars
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.
9 ServingsPrep: 25 min. Bake: 15 min. + chilling


  • 1 cup all-purpose flour
  • 1/2 cup ground walnuts
  • 1/3 cup packed brown sugar
  • 1/3 cup cold butter
  • 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 McCormick® Pure Vanilla Extract


  • 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

2 of 2

Creamy Cheesecake Bars (continued)

Directions (continued)

  • leftovers. Yield: 9 servings.
Nutritional Facts: 1 bar equals 298 calories, 19 g fat (10 g saturated fat), 70 mg cholesterol, 155 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.