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CINNAMON/PECAN CHEESECAKE BARS

topping:
2 tbsps. butter
l/4 cup sugar
3/4 tsp. vanilla
l/3 cup flour
l/2 tsp. cinnamon
l/3 cup chopped pecans
Bar base:
l stick butter, room temp.
l large egg
l-l/4 cup flour
l/8 tsp. salt
Cheesecake filling:
2 pkgs. (8 oz. each) cream cheese, room temp.
2/3 cup sugar
2 large eggs

Heat oven 350. For topping; mix togeyther sugar, flour and cinnamon. Cut in butter until crumbly. (use you hands) . Add vanilla and pecans and mix again. set aside.
Bar Base: veat together butter and sugar until light and fluffy. Beat in egg and then gently blend in flour mixed with salt. Grease bottom and sides of 9xl3 glass pan and gently pat the dough into pan – it will be a very thin layer. Place in heated oven and bake l5 mins. In meantime, prepare filling.
Cake filling: Beat cheese with sugar until creamy and well blended. Add eggs and beat until smooth. Remove pan from oven after l5 mins. Pour cheesecake filling over the bar base and then sprinkle with cinnamon/pecan mixture. Return to oven and bake for about 25 mins. Check after 20 mins. – once the filling starts to get golden and a bit puffy it is pretty much done. Turn the oven off and prop the door open a few inches while the cake cools for the first l5 mins. Remove from oven and refrigerate until chilled = at least 2 hrs. Rapid temp. changes can cause any cheesecake to crack or sink. Once the cake has cooled slice into individual bars. run your knife around the edge of the pan first to make cutting easier. YIELD ABOUT 32 bars. Penzey’s
THESE ARE DELICIOUS BUT COULD STAND TO BE A LITTLE SWEETER

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https://recipes.connorbowen.com/recipe/cinnamon-pecan-cheesecake-bars/