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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
3 tablespoons butter or 3 tablespoons margarine, room temperature |
1/4 cup brown sugar, firmly packed |
1/2 cup all-purpose flour |
1/2 cup pecans or 1/2 cup walnuts, chopped |
1 (8 ounce) package cream cheese, at room temperature |
2/3 cup sugar |
1 large egg |
1 tablespoon lemon juice |
2 teaspoons lemons, rind grated |
1/2 teaspoon vanilla |
1 tablespoon lemon rind, finely shredded (or grated) |
Directions:
1. In a food processor, whirl butter, sugar, flour, and nuts until a dough forms.
2. Or rub mixture with your fingers until fine crumbs form, then pat firmly together.
3. Press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom.
4. Bake in a 350°F oven until a medium brown color, about 20 minutes.
5. Spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. Bake until topping is set in center when gently shaken, about 15 minutes.
6. Cool, cover and chill until firm, at least one hour or up to 2 days.
7. Remove rim from pan and cut cookie into 12 wedges.
8. Sprinkle with lemon peel; remove from pan with a spatula.
9. Serve, or arrange in a single layer, cover, and chill up until the next day.
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