In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour to creamed mixture and mix well. Stir in pecans.
Set aside 1 cup for topping. Press the remaining mixture into a greased 8-in. square baking pan. Bake at 350 for 10-12 minutes or until set. Cool on a wire rack.
In another small bowl, beat cream cheese and sugar until smooth. Add egg, beating just until combined. Beat in the cream, lemon juice, peel and vanilla. Spread over crust. Sprinkle with reserved topping.
Bake at 350 for 20-22 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Cut into diamonds. Refrigerate leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (74g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 94 (56%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 38mg||12 %|
|Sodium 1929mg||67 %|
|Potassium 109.7mg||3 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.8g|
|Protein 2.6g||4 %|
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Calories per serving: 167
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