Cheesecake Slices - 2011 by Ose

CHEESECAKE SLICES –

Coat the lemony cheesecake rolls in a graham-cracker-and-nut “crust” before slicing and baking.

¾ cup butter (no substitutes), softened

1 3 oz. package cream cheese, softened

¾ cup sugar

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

2 teaspoons finely shredded orange peel

1 teaspoon vanilla

2 cups all-purpose flour

¼ cup finely chopped pecans

¼ cup finely crushed graham crackers

Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, orange peel, and vanilla; beat until combined, scraping sides occasionally. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide the dough in half. Cover and chill for 30 minutes or until easy to handle.

Shape each portion of dough into an 8-inch-long roll. Stir together nuts and graham crackers in a small bowl; place mixture on a sheet of waxed paper. Roll the dough rolls in mixture to coat evenly; press mixture lightly into the dough. Wrap each roll in plastic wrap or waxed paper. Chill for 2 to 24 hours.

Cut dough into ¼-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool. Makes 60.