These are great if you do not have springform pans (I do not), so when I saw that I could make these in a 9×13 baking dish, I was thrilled! They are great with or without the holiday cherries on top.

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Prep Time: 15 minutes

Bake Time: 37-40 minutes

Total Time: 55 minutes

Makes about 2 dozen

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2/3 cup cold butter
• 1 cup chopped walnuts

Filling

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/4 cup milk
• 2 Tablespoons lemon juice
• 1 teaspoon vanilla extract

Sliced red and green maraschino cherries, optional

• Preheat oven to 350 degrees Fahrenheit.
• In a bowl, combine flour and brown sugar. Cut in the butter until mixture resembles course crumbs.
• Stir in walnuts. Set 1 cup of the mixture aside.
• Press remaining crumbs into the bottom of an ungreased 9×13 baking pan.
• Bake for 12 minutes.
• In another mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice, and vanilla. Pour over baked crust. Sprinkle with reserved crumbs.
• Bake for 25-30 minutes longer or until edges are lightly browned and filling is almost set.
• Cool on pan on a wire rack.
• Cut into bars and garnish with cherries, if desired.
• Store in refrigerator.

• Make sure the pan is centered in the middle of the oven to ensure they bake evenly and use the minimum baking time to start. You can always add more time, but you can’t take any back.
• Wait until the bars cool completely before trying to cut them for the cleanest cut.
• I prefer these without the cherries on top, just as plain cheesecake bars, but the cherries are a nice festive touch and do add a hint of extra sweetness.

These are a new recipe I tried this year and I will absolutely be adding it to my holiday baking list each year moving forward. They are much easier to travel with than a round cheesecake too!

Enjoy! And Happy Holidays!