3 tablespoon Butter or margarine; room temp
1/4 cup Firmly packed brown sugar
1/2 cup All-purpose flour
1/2 cup Chopped pecans or walnuts
CHEESECAKE TOPPING
8 ounces Cream cheese
2/3 cup Sugar
1 large Egg
1 tablespoon Lemon juice
2 teaspoon Grated lemon peel
1/2 teaspoon Vanilla
1 tablespoon Finely shredded lemon peel (yellow part only); optional
In a food processor, whirl butter, sugar, flour, and nuts until a dough forms. Or rub mixture with your fingers until fine crumbs form, then pat firmly together. Press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. Bake in a 350F oven until a medium brown color, about 20 minutes. Spread cheesecake topping evenly over crust. Bake until topping is set in center when gently shaken, about 15 minutes. Cool, cover and chill until firm, at least one hour or up to 2 days. Remove rim from pan and cut cookie into 12 wedges. Sprinkle with lemon peel; remove from pan with a spatula. Serve, or arrange in a single layer, cover, and chill up until the next day.
Makes 1 dozen.
Cheesecake Topping:
In a food processor or with an electric mixer, mix until smooth 1 large package (8 oz.) cream cheese, at room temperature, 2/3 cup sugar; 1 large egg; 1 tablespoon lemon juice; 2 teaspoons grated lemon peel (yellow part only); and 1/2 teaspoon vanilla.