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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 9 |
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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. Ingredients:
1 cup king arthur unbleached 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:
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.
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