Nutty Cheesecake Squares
Total TimePrep: 20 min. Bake: 20 min. + cooling
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 2/3 cup cold butter
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 1 teaspoon vanilla extract
- In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned.
- In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture.
- Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts1 piece: 233 calories, 14g fat (7g saturated fat), 50mg cholesterol, 165mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 4g protein.
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Mar 29, 2019
The squares were pretty good. They did not come out too sweet and are great with coffee.
Mar 3, 2019
This was great! I was looking for something I could make for a small get-together that I didn’t need to go shopping to get ingredients for. The only things I changed was I used chopped pecans instead of walnuts because that’s what I had and I prefer them, and I added a little extra butter to the crumb because it didn’t seem to clump just right without it (only like 1/3 stick more). My cheesecake took a tiny bit longer to set so I baked it for maybe 5-6 more minutes. The crumb layers turned out sooo buttery and nutty and it was a perfect compliment to the cheesecake center. I feel like it absolutely had flavor, and was just enough cheese. It was super easy to make too!! Everyone loved it and we finished off the pan in just a couple hours!
Feb 19, 2019
Not that great. Lacked enough cream cheese flavor and looked nothing like the finished product. Would not make again.
Dec 26, 2018
This dessert was really easy to make and tasted delicious. I would definitely drizzle some caramel sauce on top the next time I make it.
Aug 12, 2016
These were AMAZING. So easy to make. I added drained, canned cherries to the top of the cheesecake before putting the crumbs on the top. Gave some to my neighbour, now she is coming over to watch me cook the next batch this weekend. She is new to baking being from China. From a grateful Australian, thankyou so much for your delicious recipes. I have cooked so many of them and not one fail.
May 15, 2016
These are my favorite bars. Made as written they are the best! The last time I made these I didn't have any milk in the house and was too lazy to run to the store. Fortunately I had a bottle of Rum Chata with exactly a 1/4 cup left in it. It turned out delicious.
Apr 2, 2016
Love this recipe!!! Gave it a quick warm-up in the microwave ..... it's melt in your mouth delicious! Thank you so much Ruth!
Feb 21, 2016
I was very excited to see this recipe! My mother used to make these, but I could not find the recipe after she passed away. I made them last week and family and friends over for dinner loved them! Thank you for a tasty recipe and a walk down memory lane!
Mar 30, 2013
I came across this recipe many years ago, in Taste of Home, and it is truly a favorite among family and friends... it is requested for every holiday and any other time I am asked to make something. I thought people would tire of the same dessert every time I bake, but it is undoubtedly the recipe I know by heart and enjoy making! Enjoy!!
Sep 8, 2010
This was a wonderful recipe- delicious and easy to make. Unlike the previous reviewer, the topping didn't crumble. I was able to cut them bite-size. I also used pecans instead of walnuts, and used half almond/ half vanilla extract. Very tasty!