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  • Cheesecake Squares: (Yield: 16 Cookies)

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    AdamBaker
    21 views1 page
    This recipe makes 16 cheesecake square cookies. It involves creaming butter and brown sugar together before mixing in self-rising flour and pecans to make the dough. Most of the dough is pressed into the baking pan and baked while the rest is reserved. The filling is made by beating cream cheese, sugar, egg, sour cream, vanilla, lemon rind and juice. The filling is spread over the baked layer and topped with the reserved dough crumbs and pecans before baking again until puffy in the center.

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    reciepe

    Original Title

    Cheesecake Squares

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    This recipe makes 16 cheesecake square cookies. It involves creaming butter and brown sugar together before mixing in self-rising flour and pecans to make the dough. Most of the dough is pressed into the baking pan and baked while the rest is reserved. The filling is made by beating cream cheese, sugar, egg, sour cream, vanilla, lemon rind and juice. The filling is spread over the baked layer and topped with the reserved dough crumbs and pecans before baking again until puffy in the center.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    21 views1 page

    Cheesecake Squares: (Yield: 16 Cookies)

    Uploaded by

    AdamBaker
    This recipe makes 16 cheesecake square cookies. It involves creaming butter and brown sugar together before mixing in self-rising flour and pecans to make the dough. Most of the dough is pressed into the baking pan and baked while the rest is reserved. The filling is made by beating cream cheese, sugar, egg, sour cream, vanilla, lemon rind and juice. The filling is spread over the baked layer and topped with the reserved dough crumbs and pecans before baking again until puffy in the center.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    CHEESECAKE SQUARES

    (Yield: 16 cookies)
    6 tablespoons butter or margarine, softened
    1/3 cup firmly packed brown sugar
    1 cup self-rising flour
    cup c!opped pecans
    1 "-ounce package cream c!eese, softened
    # cup sugar
    1 egg
    $ tablespoons sour cream
    1 teaspoon %anilla e&tract
    teaspoon grated lemon rind
    1 tablespoon lemon 'uice
    $ tablespoons c!opped pecans
    (re!eat o%en to 3)*+,- .pray an "&"-inc! baking pan wit! non-stick
    %egetable spray-
    /n a medium bowl, cream butter and sugar until lig!t and fluffy- .tir in
    flour and pecans to make a doug!- 0eser%e 1 cup of t!e doug!- (ress
    remaining doug! onto t!e bottom of t!e prepared baking pan-
    2ake for 1) minutes or until golden brown-
    /n a large mi&ing bowl, beat cream c!eese and sugar until smoot!- 2eat
    in egg, sour cream, %anilla, lemon rind, and lemon 'uice- .pread e%enly
    o%er t!e baked layer- 3rumble reser%ed doug! o%er t!e top4 sprinkle
    wit! pecans
    2ake for 3* minutes or until puffy in t!e center- 3ool in pan on a wire
    rack

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