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Cheesecake Bars (Small Batch)

by on June 7, 2008 · 12 comments

Todd has game night tonight. I’m not exactly sure what games he and his friends play, but I heartily condone game night because Todd has so much fun. Fuzz and I have fun too. We eat dinner on the couch and watch a movie that we can both tolerate, which means no Pokemon. Movies about animals are always good. Fuzz could watch Homeward Bound a million times and she really enjoyed Beethoven. I think tonight we might watch one of my personal favorites, Benji.

In the meantime, I’ve made Todd a ltreat to take to game night. This is a recipe from one of my grandmother’s old organizations, The Houston Junior Forum. I am not exactly sure when she was a member – probably very long ago. And while I think she probably let her membership lapse, she kept up with the cookbooks. This recipe is based on one in a book called “Scrumptious”….which, by the way, is word I don’t usually say out loud. I do like the cookbook, though.

These were so good that I added the metric. A little bit, at least.

Cheesecake Bars

Cheesecake Bars

1/3 cup unsalted butter (76 grams)
1/3 cup brown sugar (70 grams)
1/4 teaspoon salt (omit if using salted butter)
1 cup all purpose flour (126 grams))
1/2 cup chopped, toasted nuts (pecans or almonds)
8 oz cream cheese, softened (230 grams)
1/4 cup granulated sugar (50 grams)
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 large egg
2 tablespoons milk

Preheat oven to 350 degrees F (180 C). Grease an 8 inch square metal pan or line with non-stick foil.

Beat butter, brown sugar and salt together until creamy. Add flour and stir until it is fully blended – batter will be thick and crumbly. Stir in the nuts. Measure out about 1 cup and set aside. Press remainder into bottom of pan. Bake crust for 15 minutes.

Beat cream cheese and granulated sugar until creamy. Beat in lemon juice and vanilla, then add egg and milk and beat just until smooth.

Pour cheese mixture over baked crust. Sprinkle reserved crumb topping over top. Return to oven and bake for 25 minutes. Let cool on a wire rack, then transfer to refrigerator and chill for at least 2 hours or until ready to serve.

Makes 12 bars

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Published on June 7, 2008

{ 12 comments… read them below or add one }

VeggieGirl June 7, 2008 at 12:27 pm

Sounds like a fun evening planned!!

I use the word “scrumptious” out loud, all the time, haha :0) Perfect word for those bars, for sure!

bakingblonde June 7, 2008 at 1:07 pm

I love easy recipes like this! Too bad cheesecake is not the best dessert to transport during the summer months but they sure are great to eat! I love the idea of crumb topping on the bars!

Anna June 7, 2008 at 3:53 pm

VeggieGirl, maybe if I start saying “Scrumptious!” over and over I’ll get used to it.

BB, believe it or not, these are fairly portable. If you chill them long enough, they really firm up.

Katrina June 7, 2008 at 5:58 pm

Um, Yum!

Kaye & Lynn June 7, 2008 at 6:21 pm

We belong to the Houston Jr. Forum – what was your grandmother’s name – we all still love this cookbook.

HoneyB June 8, 2008 at 1:45 am

Looks so yummy and sounds really easy!

Carol A, June 8, 2008 at 11:00 am

Yum! Or, Scrumptious! I made these last night – I mean, I had all the ingredients on hand, so how could I not? They really are quite easy, and very very good. I love having the same batter for the crust and then also crumbled on top. The filling is nice and cheesy with just a hint of lemon, and plenty sweet. Love ‘em, thanks, Anna!

Anna June 8, 2008 at 11:09 am

Carol, thanks for trying the recipe! I think I liked it for the same reasons you did. It was pretty straightforward and made with ingredients on hand.

zrinka_cro June 22, 2008 at 2:21 am

Thank you, i’ve try those and they are great. One big thank you from Croatia!

Cookie October 16, 2008 at 10:42 am

Anna, do you think a flax egg would work? Thanks!

Courtney March 5, 2013 at 11:07 am

I made these today, but omitted the nuts and added caramel syrup instead of lemon juice….OMG they are great!!!

Anna March 5, 2013 at 11:20 am

Cool! Thanks for the review, Courtney!

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