TNT LC Streusel Bars by Charski
Mar 8, 2008 14:02:32 GMT -8
Post by barbogold on Mar 8, 2008 14:02:32 GMT -8
Low Carb Charski Streusel Bars
Streusel-Topped Cheesecake Bars
Streusel Topping:
2 tablespoons cold butter, cut into little cubes
1/2 cup brown Diabetisweet
3/4 teaspoon vanilla extract
1/3 cup Carbquik
1/2 teaspoon good quality cinnamon
1/3 cup chopped nuts (I used walnuts, but pecans, almonds, pistachios, macadamias....)
Crust:
1/2cup (1 stick) butter, at room temp
1/2 of a Splenda QuickPack (1/2 tsp. or equivalent to 1/2 cup sugar)
1 large egg
1 1/4 cups Carbquik
Filling:
1 pound (2 8 oz. packages) cream cheese, at room temp
1 Splenda Quick Pack (equivalent to 1 cup sugar)
1 teaspoon vanilla extract
2 large eggs, room temp
Preheat oven to 350*.
Streusel - mix together the Diabetisweet, flour, and cinnamon. Cut in the butter (easiest just using your hands to rub it all together) until crumbly. Add vanilla and nuts and stir together. Set in fridge until needed.
Crust - Beat together butter and Splenda until the butter is light and fluffy. Beat in the egg. Gently blend in the flour. Press onto bottom only of a 9 x 13 pan, bottom and sides sprayed with Pam. It will be a pretty thin layer. I just kept spraying my hands with nonstick spray until I had it all evenly patted out. Bake 12 to 15 minutes, until JUST starting to puff a bit and turn very light golden on top. While the crust is baking, prepare the filling.
Filling - Beat cheese with Splenda until creamy. Add eggs and vanilla and beat til smooth. Remove pan with crust from the oven and carefully and evenly spread the filling over the crust. Sprinkle evenly with the streusel topping. Bake 20 to 25 minutes, or til the filling starts getting a little golden and a bit puffy. Turn off oven and prop the door open a few inches (I use a wooden spoon down near the door hinge) and let cool 15 minutes to an hour. Refrigerate at least 2 hours before serving.
Yield approx. 32 bars
Variation: Sliced strawberries, blueberries, topped with whipped cream.
Streusel-Topped Cheesecake Bars
Streusel Topping:
2 tablespoons cold butter, cut into little cubes
1/2 cup brown Diabetisweet
3/4 teaspoon vanilla extract
1/3 cup Carbquik
1/2 teaspoon good quality cinnamon
1/3 cup chopped nuts (I used walnuts, but pecans, almonds, pistachios, macadamias....)
Crust:
1/2cup (1 stick) butter, at room temp
1/2 of a Splenda QuickPack (1/2 tsp. or equivalent to 1/2 cup sugar)
1 large egg
1 1/4 cups Carbquik
Filling:
1 pound (2 8 oz. packages) cream cheese, at room temp
1 Splenda Quick Pack (equivalent to 1 cup sugar)
1 teaspoon vanilla extract
2 large eggs, room temp
Preheat oven to 350*.
Streusel - mix together the Diabetisweet, flour, and cinnamon. Cut in the butter (easiest just using your hands to rub it all together) until crumbly. Add vanilla and nuts and stir together. Set in fridge until needed.
Crust - Beat together butter and Splenda until the butter is light and fluffy. Beat in the egg. Gently blend in the flour. Press onto bottom only of a 9 x 13 pan, bottom and sides sprayed with Pam. It will be a pretty thin layer. I just kept spraying my hands with nonstick spray until I had it all evenly patted out. Bake 12 to 15 minutes, until JUST starting to puff a bit and turn very light golden on top. While the crust is baking, prepare the filling.
Filling - Beat cheese with Splenda until creamy. Add eggs and vanilla and beat til smooth. Remove pan with crust from the oven and carefully and evenly spread the filling over the crust. Sprinkle evenly with the streusel topping. Bake 20 to 25 minutes, or til the filling starts getting a little golden and a bit puffy. Turn off oven and prop the door open a few inches (I use a wooden spoon down near the door hinge) and let cool 15 minutes to an hour. Refrigerate at least 2 hours before serving.
Yield approx. 32 bars
Variation: Sliced strawberries, blueberries, topped with whipped cream.