I revised my cheesecake bar recipe. This version has a thinner crust with a thicker cream cheese filling. The directions are exactly the same as the original recipe but the proportions are different. This makes an 8x8 pan and comes out to about 24 bars.It's a great make ahead dessert that keeps well in the fridge. If you like cheesecake, you'll like these!!!
Ingredients
Crust:
1/2 cup all-purpose flour
1/8 cup packed light brown sugar
1/2 cup chopped pecans and walnuts
1/2 stick butter, melted
Filling:
3(8-ounce) packages cream cheese, softened
1 1/2 cup granulated sugar
4 eggs
1 1/2 teaspoon pure vanilla extract
1 tsp salt
Fresh berries, mint leaves, and/or melted chocolate for garnish if desired
Directions
1. Preheat oven to 350 degrees F.
2. Combine butter and brown sugar in a bowl. Add flour and nuts until mix is combined, do not over mix. Press dough into an ungreased 13 by 9 by 2-inch pan. You want the dough thickness to be between 1/4 - 1/2 inch. Bake for 12 to 15 minutes or until lightly browned. Allow crust to cool for 20 - 40 minutes before pouring filling in.
3. For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer. Add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely in the fridge for 4 hours. Cut into squares before serving. Decorate tops with berries and mint leaves, if desired.
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