From The Advocate in Baton Rouge, LA:

Cheesecake Squares

Makes about 4 dozen

1 cup flour
1/4 cup light brown sugar, packed
1 cup pecans, chopped fine
1 stick butter, melted
16 ozs. cream cheese, softened to room temperature
1 cup plus 6 tbls. sugar, divided
2 tsps. vanilla, divided
3 eggs
2 cups sour cream
Maraschino cherries, if desired, for decorating

To make crust, in a small bowl, combine flour, brown sugar, pecans and melted butter. Press into the bottom of an ungreased (9×13-inch) glass dish. Bake in a preheated 350-degree oven for 10-15 minutes or until browned.

To make filling, beat together cream cheese, 1 cup sugar and 1 teaspoon of vanilla. Add eggs and beat well. Pour over slightly cooled crust and bake in preheated 350-degree oven for 20 minutes.

To make glaze, in a small bowl, combine sour cream, 6 tablespoons of sugar and 1 teaspoon of vanilla. Pour over cooled filling mixture in baking pan and bake 3-5 minutes at 350 degrees. Cool to room temperature. Cut into squares and immediately remove from pan. Refrigerate until ready to serve. (If you refrigerate uncut, it is very difficult to remove the squares from the pan). Each square can be decorated with a maraschino cherry, if desired.

This entry was posted on Friday, September 22nd, 2006 at 1:55 am and is filed under Holiday Recipes, Cookies and Bars. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.