Cinnamon-pecan Cheesecake Bars |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 32 |
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juicy bite sized goodness-blondie bars with a layer of low fat cream cheese filling,sprinkled with cinnamony pecan bits. Ingredients:
cinnamon-pecan topping |
2tbs butter |
1/4c sugar |
3/4tsp vanilla |
1/3c flour |
1/2tsp. cinnamon |
1/3c chopped pecans |
bar base |
1/2c butter(1 stick) room temperature |
1/4c sugar |
1 lg. egg |
11/4c flour |
1/8tsp. salt |
cheesecake filling |
2 8oz. pkgs. neufchatel cheese,room temperature |
2/3c sugar |
2 lg. eggs |
Directions:
1. Preheat oven to 350
2. Cinnamon-Pecan Topping; Mix together the sugar,flour, and cinnamon. Cut in the butter until crumbly. This is easiest if you use your hands. Add the vanilla and pecans,mix again. Set aside
3. Bar base: Beat together butter and sugar until light and fluffy. Beat in the egg and then gently blend in the flour mixed with salt. Grease the bottom of a 9x13 glass pan and gently pat the dough into the pan.-it will be a pretty thin layer.. Place in the preheated oven and bake 15 mins.. While the base is baking,prepare the filling.
4. Cheesecake Filling: Beat cream cheese with sugar till creamy and well blended. Add eggs, and beat till smooth. Remove the pan from the oven after 15 mins. Pour the cheesecake filling over the bar base,then sprinkle with Cinnamon-Pecan mixture. Return to oven and bake for about 25 mins. Check after 20 mins.-once the filling starts getting golden and a bit puffy,it is pretty much done.. Turn the oven off and prop the door open a few inches while the cake cools the first 15 mins. Remove from the oven and refrigerate till chilled-at least 2 hours. Once the cheesecake has cooled,slice into individual bars. Run your knife around the edges of the pan first to make cutting easier.
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