These Cheesecake Cookie Bars are So Good! They’re quick and easy to make and taste like a fancy cheesecake without all of the fuss.
I don’t mind making a fussy dessert when I”m in the mood or have the time. Most of the time I want something that tastes like a fussy dessert that isn’t time-consuming like these So Good Cheesecake Cookie Bars.Being a food blogger I’m always on the lookout for new recipes to try and share. I’ve found a few of my recipes in the recipe box my 91-year-old mother-in-law gave me a few years ago including this So Good Cheesecake Cookie Bars.
Not long ago one morning I was home by myself and in the mood to bake. I don’t mind making time-consuming recipes when I’m in the mood and have time but most of the time I want to make something that only tastes like it was fussy and time-consuming. I have a list of recipes that I want to try and this one was one of them.
The recipe was actually listed as Cheesecake Cookies which sounded pretty incredible. Who doesn’t love cookies! As I read through the recipe it soon became evident that this recipe wasn’t for cookies at all but for cookie bars. That’s o.k. too. That way I can pick the size of my cookie!
Don’t have time to make it now? Pin it for later!
These Cheesecake Cookie Bars are So Good. They're quick and easy to make and taste like a fancy cheesecake without all of the fuss.
- 2/3 cup butter salted
- 2/3 cup brown sugar firmly packed
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1/2 cup sugar
- 16 oz cream cheese 2-8oz pkgs
- 2 eggs
- 4 tbsp milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Preheat the oven to 350°F.
Cream butter with brown sugar in a small mixing bowl. Add walnuts and flour; mix to make a crumb mixture. Reserve 2 cups for topping. Press the remaining mixture into the bottom of a 9x13 pan. Bake for 12-15 minutes until lightly browned.
Blend sugar with cream cheese in a mixing bowl until smooth. Add egg, milk, lemon juice and vanilla extract. Beat well. Spread over baked crust.
Sprinkle reserved crumb mixture over cream cheese layer. Bake for 25 minutes.
Cool before cutting. Store covered in the refrigerator.
Another good thing was that this recipe makes a full 9×13 pan. That’s a great size for me to take to family gatherings and the holidays. Some say this size of the pan makes 24 servings. I’m in charge of the knife I say!