1/3 c. butter
1/3 c. brown sugar, packed
1 c. flour
1/2 c. chopped walnuts
1/4 c. sugar
1 (8 oz.) cream cheese, softened
1 egg
2 tbsp. milk
1 tbsp. lemon juice
1 tsp. vanilla
3/4 c. pineapple-apricot jam

Line an 8 inch square pan with foil. Preheat oven to 350 degrees.

Cream the butter and brown sugar until light. Stir in flour and nuts until evenly blended. Reserve 1 cup for topping, and press the remainder into the bottom of the pan. Bake for 12-15 minutes, or until lightly browned. Cool.

Blend the sugar and cream cheese until smooth. Add the egg, milk, lemon juice, and vanilla. Beat well.

Spread the crust with the pineapple-apricot jam. Top with the cream cheese mixture, spreading evenly. Sprinkle with the reserved crumb mixture, pressing lightly. Bake for 25 minutes. Cool and cut into bars or squares.