Yield: Yields sixteen 2-1/2-inch squares.
Cream cheese and lemon juice give these bars that classic cheesecake tang and texture.
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This otherwise delicious recipe is too sweet. The main culprit seems to be the 4 tablespoons of sugar in the topping. The next time I make these, I plan to cut the sugar in the topping by half, take a few more tablespoons of sugar out of the crust, and increase the amount of cream cheese in the filling by 1 ounce.
Very easy to make, really delicious. Will definitely be making these again.
Fantastic, easy to make. I didn't have almonds, so I substituted walnuts. Took them to a party where they were gone in 5 minutes.
Admittedly, I made a mistake when preparing these and put 1/2 cup of butter (one stick) instead of 1/4 cup, but they turned out marvelous anyway and not too greasy as was my fear upon realizing this halfway through. The lemon flavor comes through nicely, the almonds gives a nice crunch, and the filling is the perfect consistency and creamy. I used Macintosh apples. They held together and transported well without being crumbly. I highly recommend these and had people immediately asking for the recipe after the first bite.
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