Currant Cheesecake Bars

Nancy Allen


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

★★★★★ 1 vote
12 Servings (large)
20 Min
35 Min


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 Tbsp
2 tsp
grated lemon peel
1/3 c
currant jelly or seedless raspberry jam


1Preheat 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.
2Bake 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.
3Meanwhile, 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.
4Heat 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.
5Return 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.

About Currant Cheesecake Bars

Course/Dish: Cookies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy