currant cheesecake bars

★★★★★ 1 Review
mawmawnan avatar
By Nancy Allen
from Wentzville, MO

Found this recipe in one of my cookbooks and made them. Really nice bar cookie that is one of our favorites.

★★★★★ 1 Review
serves 12 Servings (large)
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For currant cheesecake bars

  • 1/2 c
    butter or margarine, softened
  • 1 c
    all-purpose flour
  • 1/2 c
    packed light brown sugar
  • 1/2 c
    finely chopped pecans
  • 1 pkg
    8oz. cream cheese, softened
  • 1/4 c
    granulated sugar
  • 1
    egg
  • 1 Tbsp
    milk
  • 2 tsp
    grated lemon peel
  • 1/3 c
    currant jelly or seedless raspberry jam
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How To Make currant cheesecake bars

  • 1
    Preheat oven to 350 degrees. Grease a 9-inch square baking pan. Beat butter in medium bowl with electric mixer at medium speed until smooth. Add flour, brown sugar, and pecans; beat at low speed until well blended. Press mixture into bottom and partially up sides of prepared pan.
  • 2
    Bake 15 minutes or until light brown. If sides of crust have shrunk down, press back up and reshape with spoon. Cool 5 minutes on wire rack.
  • 3
    Meanwhile, beat cream cheese in large bowl with electric mixer at medium speed until smooth. Add granulated sugar, egg, milk and lemon peel; beat until well blended.
  • 4
    Heat jelly in small saucepan over low heat 2 to 3 minutes or until smooth, stirring occasionally. Pour cream cheese mixture over crust. Drizzle jelly in 7 to 8 strips across filling with spoon. Swirl jelly through filling with knife to create marbled effect.
  • 5
    Return pan to oven; bake 20 minutes to 25 minutes or until filling is set. Cool completely on wire rack before cutting into bars. Store in airtight container in refrigerator up to 1 week.

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