more bars than cheesecake.
Jul. 9th, 2008 08:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerA bonus Resolution Recipe (which catches me up!): Cinnamon-Pecan Cheesecake Bars.
Topping:
2 T butter
1/4 cup sugar
3/4 tsp vanilla (I used 1 tsp)
1/3 cup flour
1/2 tsp cinnamon (I used 1/2 tsp cassia and 1/4 tsp true cinnamon)
1/3 cup chopped pecans
bar base:
1/2 cup butter, room temperature
1/4 cup sugar
1 egg
1 1/4 cup flour
1/8 tsp salt
cheesecake filling:
2x 8oz packages Neufchatel cheese
2/3 cup sugar
2 eggses
Heat oven to 350. To make the topping, mix together sugar, flour, and cinnamon. Cut in the butter until crumbly. Add the vanilla and pecans and mix again. Set aside.
To make the base, beat together butter and sugar until light and fluffy. Beat in the egg and gently blend in the flour and salt. Grease a 9x13" pan and gently pat the dough into the bottom, forming a thin layer. Bake for 15 minutes. During this time, prepare the filling:
Beat the Neufchatel cheese with sugar until creamy and well blended. Add the eggses and beat until smooth. When the bar base has baked, remove the pan from the oven and pour the filling over, then sprinkle the topping on. Bake for 20-25 minutes, until the filling is golden and a bit puffy. Turn off the oven and prop the door open a few inches while the cheesecake bars cool for 15 minutes. Remove from the oven and refrigerate until chilled, at least two hours. Once chilled run a knife around the edge of the pan to loosen the bars and then cut into squares.
What worked: These were cheesecake-like, and despite the longish recipe were pretty simple. People seemed to like them (I did).
What didn't: They went better with peaches and nectarines on top.
Will I make it again? Dunno. They were fine, but there are lots of other unnecessary calories out there I like better.
What I'm reading: Stephen Brust, Jhegaala
Topping:
2 T butter
1/4 cup sugar
3/4 tsp vanilla (I used 1 tsp)
1/3 cup flour
1/2 tsp cinnamon (I used 1/2 tsp cassia and 1/4 tsp true cinnamon)
1/3 cup chopped pecans
bar base:
1/2 cup butter, room temperature
1/4 cup sugar
1 egg
1 1/4 cup flour
1/8 tsp salt
cheesecake filling:
2x 8oz packages Neufchatel cheese
2/3 cup sugar
2 eggses
Heat oven to 350. To make the topping, mix together sugar, flour, and cinnamon. Cut in the butter until crumbly. Add the vanilla and pecans and mix again. Set aside.
To make the base, beat together butter and sugar until light and fluffy. Beat in the egg and gently blend in the flour and salt. Grease a 9x13" pan and gently pat the dough into the bottom, forming a thin layer. Bake for 15 minutes. During this time, prepare the filling:
Beat the Neufchatel cheese with sugar until creamy and well blended. Add the eggses and beat until smooth. When the bar base has baked, remove the pan from the oven and pour the filling over, then sprinkle the topping on. Bake for 20-25 minutes, until the filling is golden and a bit puffy. Turn off the oven and prop the door open a few inches while the cheesecake bars cool for 15 minutes. Remove from the oven and refrigerate until chilled, at least two hours. Once chilled run a knife around the edge of the pan to loosen the bars and then cut into squares.
What worked: These were cheesecake-like, and despite the longish recipe were pretty simple. People seemed to like them (I did).
What didn't: They went better with peaches and nectarines on top.
Will I make it again? Dunno. They were fine, but there are lots of other unnecessary calories out there I like better.
What I'm reading: Stephen Brust, Jhegaala
