Layered Cheesecake Bars

Layered Cheesecake Bars

"These distinctive layered bar cookies feature a buttery walnut crust."
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servings 268 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F. Crumble mincemeat into medium sized saucepan; add water. Bring to a boil; boil gently for 1 minute. Remove from heat.
  2. In medium bowl, stir together flour and 1/2 cup walnuts; set aside.
  3. With mixer, beat butter in large bowl 30 seconds; gradually beat in 1/3 cup of the sweetened condensed milk. Beat in flour-walnut mixture until crumbly. Press on bottom of 13x9-inch baking pan. Spread with cooled mincemeat.
  4. In another bowl, beat cream cheese with mixer until fluffy. Gradually beat in remaining EAGLE BRAND(R) and eggs; carefully pour over mincemeat. Top with walnut halves or additional chopped walnuts.
  5. Bake 30 to 35 minutes or until top is set. Cool 30 minutes. Cover and chill. Remove from refrigerator 15 minutes before serving. Cut into bars. Store leftovers in refrigerator.

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Haven't tried this recipe yet, but I will. I am going to substitute Figs for Mincemeat though. Also, condensed milk is now available fat-free and it's good. This recipe sounds delicious.

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