Cheese Cake Squares

by Febrina Picone Malloy

Crust:
5 TB butter or margarine
1/3 cup light brown sugar, packed
1 cup flour
1/4 cup nuts, chopped

Filling:
1/2 cup sugar
1 8 oz package cream cheese
1 egg
2 TB milk
1/2 tsp vanilla
2 TB lemon juice

Directions:
1. Cream butter and sugar.
2. Add nuts and flour. Take out about 3/4 cup and save. Press remainder in 8 x 8 pan.
3. Bake at 350° 12-15 minutes.
4. Blend 1/2 cup sugar with cream cheese.
5. Add next four items and beat well. Spread over crust. Sprinkle reserved crumb mixture over top.
6. Bake at 350° 25 minutes.
7. When cool, cover with plastic or foil and freeze.
8. Cut into small squares. Use amount wanted and store the rest in freezer.

Note:  Could use 9" pie pan instead of 8" square, or double recipe and use 13x9 pan. We like them best when defrosted but still icy and firm. However, it is only necessary to keep chilled in refrigerator as for cheesecake, if used within a day or two.