Cream Cheese Squares-The flavor of a cheesecake, but in a bar and with a yummy crumb topping!
They’ll eat it if I make it,
but only because it’s the only sugar offered.
And I’ll be fair, I love a slice of cheesecake,
But two days in a row?
No, Cheesecake is one of those things you should only have every so often.
I decadent treat, to be savored,
Not devoured like some store bought cookie.
(although we rarely buy cookies, unless it’s Oreos, and that could be a whole other post!)
But I do love the first few bites of cheesecake.
The taste, the texture, the coolness, nothing else compares to it.
And don’t have a slice of cheesecake after a big, filling meal. That’s just rude to the cheesecake.
Cheesecake deserves full attention and a close to empty stomach.
So I can make a cheesecake, and I make a good one,
but I don’t do it often.
It’s not fair to the cheesecake.
But we do make these delicious Cream Cheese Bars.
I’m not claiming these are the same thing as cheesecake.
But the taste does remind you of it.
And you can definitely eat more than one at a time (hard to do with a good cheesecake.)
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Cream Cheese Bars
Makes 32 bars
- 1/4 cup packed brown sugar
- 3/4 cups nuts, finely chopped
- 1 package (18 ounce) white or yellow cake mix
- 1/3 cup butter or margarine, melted
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- Mix together brown sugar, nuts and cake mix. Stir in melted butter and mix until crumbly.
- Reserve 1 1/4 cup of mixture for topping. Press remainder into the bottom of a well greased or parchment lined 13 x 9 inch pan. Bake 8-10 minutes at 350 degrees. Do not over bake.
- To prepare filling, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Pour over baked crust.
- Top with reserved crumbs. Bake 25 minutes at 350 degrees. Cool completely before cutting into squares.
- Dust lightly with powdered sugar if desired. Store in refrigerator.
- This is another recipe from my Grandma's collection, I've had it forever.
Duncan Hines cake mix is 18 ounces, Pillsbury is just 15.25 ounces. Both work fine for this recipe
recipe source ChocolateChocolateandmore.com
She probably got it from a magazine or some such place.