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Currant Cheesecake Bars


Currant Cheesecake Bars

Currant Cheesecake Bars

Yield

Makes about 32 bars

Ingredients

1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon milk
2 teaspoons grated lemon peel
1/3 cup currant jelly or seedless raspberry jam

Preparation

  1. Preheat oven to 350°F. Grease 9-inch square baking pan. Beat butter in medium bowl with electric mixer at medium speed until smooth. Add flour, brown sugar and pecans; beat at low speed until well blended. Press mixture into bottom and partially up sides of prepared pan.
  2. Bake about 15 minutes or until light brown. If sides of crust have slumped down, press back up and reshape with spoon. Let cool 5 minutes on wire rack.
  3. Meanwhile, beat cream cheese in large bowl with electric mixer at medium speed until smooth. Add granulated sugar, egg, milk and lemon peel; beat until well blended.
  4. Heat jelly in small saucepan over low heat 2 to 3 minutes or until smooth, stirring occasionally.
  5. Pour cream cheese mixture over crust. Drizzle jelly in 7 to 8 horizontal strips across filling with spoon. Swirl jelly through filling with knife to create marbled effect.
  6. Bake 20 to 25 minutes or until filling is set. Cool completely on wire rack before cutting into bars. Store in airtight container in refrigerator up to 1 week.

Nutritional Information

Serving Size: 1 bar
Sodium 54 mg
Protein 1 g
Fiber <1 g
Carbohydrate 11 g
Cholesterol 22 mg
Saturated Fat 3 g
Total Fat 7 g
Calories from Fat 60 %
Calories 105

Dietary Exchange

Fat 1
Starch 1

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