• Ingredients
  • 5 tablespoons butter or margarine, softened
  • 1/3 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/4 cup chopped pecans
  • FILLING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons whipping cream
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon peel
  • 1/2 teaspoon vanilla extract

Directions

  • In a small mixing bowl, cream butter and brown sugar. Add flour and pecans; mix well. Set aside 1 cup for topping. Press the remaining mixture into a greased 8-in. square baking pan. Bake at 350 degrees F for 10-12 minutes or until set. Cool on a wire rack.
  • In another mixing bowl, beat cream cheese and sugar until smooth. Add egg, beating just until combined. Beat in the cream, lemon juice, peel and vanilla. Spread over crust. Sprinkle with reserved topping. Bake at 350 degrees F for 20-22 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Cut into diamonds. Refrigerate leftovers.