Cheesecake Cookies

50.   Try 2 new recipes a month (2/33) (more info)

While in Florida my cousin made these cheesecake squares that were amazing. So after getting home I asked for the recipe. After my low-carb week I decided I needed to make it. I don’t know what I did wrong. Perhaps the butter was too soft. Or I shouldn’t have substituted so many low-fat options, but it didn’t come out right. We had it with ice cream and it wasn’t terrible, but it wasn’t good. I might try this again later or recheck that I have the recipe right. Here’s what I tried in case you want to give it a go.

Makes 16 squares

5 tablespoons butter, softened (I used I Can’t Believe It’s Not Butter for baking)
1/3 cup brown sugar, packed (I used Splenda Brown Sugar mix)
1 cup flour
1/2 cup sugar (I used Splenda)
1 (8 ounce) packet cream cheese, softened (I used fat-free)
1 egg
2 tablespoons milk (I used skim milk)
1 tablespoon lemon juice
1/2 teaspoon vanilla

Directions
1. Heat oven to 350.
2. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
3. Put 1 cup of the mixture aside for topping.
4. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
5. In another bowl combine sugar and cream cheese, mixing until smooth.
6. Thoroughly beat in egg, milk, lemon juice and vanilla.
7. Spread over the baked crust and sprinkle with remaining brown sugar mixture.
8. Bake for 25 minutes.
9. Let cool, then chill for at least 1 hour.
10. Cut into 16 squares; serve.

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