Cheesecake Squares
Or make a nut crust and coconut topping by stirring coconut into a cup of the butter/brown sugar/flour mixture, and adding nuts to the rest for the crust.
Crust and Topping:
- 1/3 cup butter
- 1/3 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup chopped nuts or shredded coconut
Cheesecake Filling:
- 1/2 cup white granulated sugar
- 1 8-oz. package cream cheese
- 1 beaten egg
- 2 tbsps. milk
- 1 tbsp. fresh-squeezed lemon juice
- 1/2 tsp. real vanilla extract
Preheat oven to 350 degrees F. Grease and flour an 8" square pan.
Make crust:
Cream butter and brown sugar.
Add flour. Mix in coconut or nuts.
Mixture will be crumbly.
Reserve 1 cup for the topping.
Press remainder in the bottom of the pan.
Bake 12-15 minutes or until lightly browned.
Make filling:B
Blend sugar and cream cheese.
Beat in egg.
Add milk, lemon juice, vanilla, beat well
Spread over baked crust.
Sprinkle with reserved crumb mixture.
Bake 25 minutes.
Cool before cutting into squares.
Refrigerate squares.
Plain squares may be frozen.
Top with a spoonful of cherry or lemon pie filling and a swirl of whipped cream before serving, if desired.
Berry Cheesecake Bars
- 3-1/2 Tbsp melted butter
- 1 cup packed brown sugar
- 1-1/2 tsp vanilla extract, divided
- 3 large eggs, lightly beaten
- 1-1/2 cups all-purpose flour
- 3/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 8-oz. pkg cream cheese, softened
- 3 cups fresh red raspberries or other berries
- 1/4 cup icing sugar
Grease a 9 x 13 inch baking pan.
Preheat oven to 350 degrees F.
Combine: melted butter, brown sugar, 1 tsp vanilla, eggs.
Mix until smooth.
Combine: flour and salt.
Add to butter mixture. Stir until moist.
Pour batter into bottom of pan.
Beat in a separate bowl until light and fluffy:
sugar, sour cream, 1/2 tsp vanilla, lemon zest, lemon juice, cream cheese.
Pour cream cheese mixture over batter.
Scatter berries over top of cream cheese mixture.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Springkle with icing sugar, let cool, cut into bars.
Cream Cheese Jelly Bars
- 2 cups all-purpose flour, sifted
- 1 cup chopped walnuts
- 2/3 cup firmly packed brown sugar
- 2/3 cup softened butter
- 3/4 cup red currant jelly
- Two 8 oz. packages softened cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup lemon juice
- 1 tsp grated lemon rind
- 1 tsp vanilla extract
- 2 large eggs, beaten
Preheat oven to 350 degrees F.
Combine and mix until crumbly:
2 cups flour, 1 cup nuts, 2/3 cup brown sugar, 2/3 cup butter.
Set aside 1-1/2 cups of this crumb mixture for the topping.
Press the rest into an ungreased 9x13 inch non-stick baking pan.
Bake 15 minutes at 350 degrees.
Remove from oven. Pastry base will look partially baked.
Let cool.
Spread 3/4 cup jelly over the partially baked pastry.
In a large bowl of electric mixer, combine:
16 oz. cream cheese, 1/2 cup sugar, 1/4 cup milk, 1/4 cup lemon juice, 1 tsp lemon rind, 1 tsp. vanilla, 2 beaten eggs.
Beat 2 minutes at medium speed.
Pour mixture over jelly layer.
Sprinkle with reserved crumbs.
Bake at 350 degrees for 35-40 minutes, or until golden brown.
Cool and cut into bars. Makes 36 to 48.
Store in refrigerator.
