Had a craving for cream cheese but didn’t want to go to the trouble of making a whole cheesecake. These are really good and you won't feel as guilty eating one of these instead of a whole slice of cheesecake. I used light cream cheese in a hopeless attempt to make these less fatting.
Crust
1/3 cup butter,softened
1/3 cup brown sugar, packed
1/3 cup chopped walnuts
1 cup sifted all-purpose flour
Filling
1/4 cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
1 tablespoons milk
1 egg
1/2 tsp vanilla extract
Preheat oven to 350°F. To make the crust, cream together the butter and brown sugar until light and fluffy. Add in the flour and walnuts and stir until mixture become crumbly. At this point you can set aside 1/4 of the crust to use as a topping or you can make a cranberry topping or use any topping of your choice. Press the crust mixture into a 8-inch square pan and bake for 12 to 15 minutes. Let cool on a rack.
To make the filling, beat together the white sugar and cream cheese until smooth. Stir in the egg, milk, lemon juice and vanilla and mix well. Spread filling mixture over baked crust. If you are using the saved crust mixture, sprinkle it on top at this point. Bake for 25 to 30 minute. Let cool on wire rack and refrigerate.
Crust
1/3 cup butter,softened
1/3 cup brown sugar, packed
1/3 cup chopped walnuts
1 cup sifted all-purpose flour
Filling
1/4 cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
1 tablespoons milk
1 egg
1/2 tsp vanilla extract
Preheat oven to 350°F. To make the crust, cream together the butter and brown sugar until light and fluffy. Add in the flour and walnuts and stir until mixture become crumbly. At this point you can set aside 1/4 of the crust to use as a topping or you can make a cranberry topping or use any topping of your choice. Press the crust mixture into a 8-inch square pan and bake for 12 to 15 minutes. Let cool on a rack.
To make the filling, beat together the white sugar and cream cheese until smooth. Stir in the egg, milk, lemon juice and vanilla and mix well. Spread filling mixture over baked crust. If you are using the saved crust mixture, sprinkle it on top at this point. Bake for 25 to 30 minute. Let cool on wire rack and refrigerate.