Cheesecake Squares

Cheesecake Squares

This recipe has been a favorite with my family for years. We have made these cheesecake squares for special desserts, grooms cakes, etc. I enjoy making them low-sugar and low-fat, but you can use sugar and regular cream cheese instead of the Splenda and low-fat cream cheese to make the original recipe.

Crust:
1 cup flour
1 cup pecans, finely chopped
1/4 cup firmly packed Splenda brown sugar blend
1/2 cup melted light butter

Filling:
2 (8-ounce) packages light cream cheese, softened
1 cup Splenda (or 1/2 cup Splenda & 1/2 cup sugar)
1 teaspoon vanilla
3 eggs

Topping:
2 cups light sour cream
1/3 cup Splenda
1 teaspoon vanilla

Crust: Combine flour, pecans, Splenda, and light butter. Press into the bottom of a greased 9 X 13-inch pan. Bake at 350 degrees for 15 minutes, or until crust is lightly browned.

Filling: Combine cream cheese, Splenda, and vanilla. Add eggs and beat well. Pour into crust and bake at 350 degrees for 20 minutes.

Topping: Combine sour cream, Splenda, and vanilla. Gently spoon over baked filling and return to a 350 degree oven for 5 minutes.

Cool and refrigerate. Cut into squares to serve.

Recipe adapted from: Bully’s Best Bites