A lemon-scented cheesecake-like filling is sandwiched between a brown sugar shortbread crust and crumble topping.

Harriet's Dessert

1/3 cup butter
1/3 cup brown sugar, packed
1 cup sifted all-purpose flour
1/2 cup finely chopped walnuts
1/3 cup granulated sugar
1 (8-ounce) package cream cheese
1 large egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

1. Cream butter and brown sugar until light and fluffy. Add flour and walnuts; mix to make a crumb mixture. Reserve 1 cup for topping. Press remaining crumbs into bottom of baking pan. Bake at 350°F (175°C) for 12 minutes; cool.
2. Meanwhile, blend sugar with cream cheese. Add remaining ingredients and beat thoroughly.
3. When crust is cool, spread cream cheese mixture over it. Top with remaining crumbs.
4. Bake at 350°F (175°C) for 25 minutes.
5. Cool and cut into squares.

Makes 12 to 15 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.