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Bars: Cheesecake Coolies




Source of Recipe


Sharon


List of Ingredients




1 tablespoon hydrogenated vegetable shortening (e.g.,Crisco)
6 tablespoons (3/4 stick) butter or margarine
1/3 cup light brown sugar, firmly packed
1 cup sifted all purpose flour
1/2 cup chopped pecans or walnuts
1 (8-ounce) package cream cheese (I use Philadelphia brand)
1/4 cup granulated sugar
1 large or extra large egg
2 tablespoons heavy cream (can substitute milk)
1 tablespoon lemon juice (preferably freshly-squeezed)
1/2 teaspoon pure vanilla extract


Recipe



Preheat oven to 350 degrees F.
Lightly grease 8-inch square baking pan with shortening.
Set aside. (Can omit this step and use ungreased pan.)
Prepare crust:
. Cream butter with brown sugar until soft and fluffy.
. Stir in flour and nuts.
. Beat with wooden spoon until mixture is crumbly.
. Set aside 1 cup of crumb mixture for topping.
. Press remaining crumb mixture onto bottom of greased pan.
. Place pan on center shelf of oven.
. Bake until golden (12 - 15 minutes).
. Remove pan from oven, but leave oven on.
. Place pan on trivet.
Prepare filling:
. In small mixing bowl, cream cheese with sugar until smooth.
. Add egg, cream, lemon juice, and vanilla.
. Beat until smooth and thoroughly incorporated.
. Evenly spread cheese mixture over baked crust.
. Evenly sprinkle reserved 1 cup crumbs over creamed mixture.
. Return pan to oven.
. Bake 25 minutes.
Place pan on trivet to completely cool.
Cut into bars or squares.
Store in refrigerator.

YIELD: About 20 Bars