Honey Cheesecake Bars

Name: Honey Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings.
Ingredients: 1/2 cup all-purpose flour; 3 tablespoons brown sugar; 3 tablespoons cold butter; 1/3 cup chopped pecans; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup honey; 1 egg; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract; TOPPING:; 9 slices peeled fresh peach; 9 slices kiwifruit

"These yummy bars really add a special touch to a meal," says Lucile Cline of Wichita, Kansas. "Any extras can be frozen."

Ingredients

1/2 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons cold butter
1/3 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup honey
1 egg
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
TOPPING:
9 slices peeled fresh peach
9 slices kiwifruit

Directions

In a small bowl, combine flour and brown sugar; cut in butter until mixture is crumbly. Stir in pecans. Press onto the bottom of an 8-in. square baking dish coated with cooking spray. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack.
In a small bowl, beat cream cheese and honey until smooth. Add egg; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour over crust. Bake at 350° for 14-18 minutes or until center is almost set. Cool on a wire rack for 1 hour.
Cover and refrigerate for 2 hours or until chilled. Cut into bars. Just before serving, top each bar with a slice of peach and kiwi. Refrigerate leftovers.

Nutrition Facts

1 each: 237 calories, 16g fat (8g saturated fat), 62mg cholesterol, 123mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 4g protein.

Originally published as Honey Cheesecake Cookies in Cooking for 2 Summer 2005

Reviews

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Average Rating:

smile_e2003

Jun 29, 2016

These are delicious and dangerously easy. If you like cheesecake but don't want to be in the long haul for a full 9-10" cheesecake these are your next best bet. They're fantastic with or without the fresh fruit on top. I also love the ease in doubling this recipe. In fact, I tripled it with no problems and made it in a 15x11 baking pan.