Real Recipes From Real Home Cooks ®

cheesecake bars

(2 ratings)
Recipe by
Denise Broessel
Westminster, MD

This recipe comes from the Farm Journal's Cookbook. When my aunt passed away I thought many of her recipes went with her. She must have had a copy of this cook book because I found quite a few of her recipes in my copy. These bar cookies remind me of cheesecake but not quite. The walnuts and brown sugar give it a different taste. It makes a small 8x8 batch but you can easily double it for a 13x11 pan.

(2 ratings)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For cheesecake bars

  • 1/3 c
  • 1/3 c
    brown sugar, firmly packed
  • 1 c
  • 1/2 c
    walnuts, chopped
  • 1/4 c
  • 1 8oz pkg
    cream cheese, softened
  • 1
    egg, beaten
  • 2 Tbsp
  • 1 Tbsp
    lemon juice
  • 1/2 tsp

How To Make cheesecake bars

  • 1
    Cream butter and sugar until light.
  • 2
    Add flour and chopped walnuts. Cream with a spoon until mixture forms crumbs. Set aside 1 cup of mixture for topping.
  • 3
    Press remaining mixture into an ungreased 8x8 pan.
  • 4
    Bake in a moderate oven (350) 12 to 15 minutes. Set pan on a rack to cool.
  • 5
    Combine white sugar and cream cheese. Beat until smooth. Add milk, lemon juice and vanilla. Beat thoroughly to mix. Spread evenly over baked crumbs.
  • 6
    Sprinkle reserved crumbs evenly over top.
  • 7
    Bake in a moderate oven (350) 25 to 30 minutes. Set pan on a rack to cool. Cut in 2x1 inch bars and store in refrigerator. Cookies are perishable and must be kept in refrigerator until eaten. Makes 32.