1 c. flour
1/3 c. packed brown sugar
1 tbsp. granulated sugar
6 tbsp. softened butter
1 (8 oz.) cream cheese
1 egg
1/4 c. granulated sugar
3 tbsp. milk
1/4 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. vanilla

Mix flour and sugars, cut in butter to form fine crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumbs into an ungreased 8x8 inch pan. Bake at 350 degrees for 15 minutes until lightly browned.

Mix cream cheese and sugar. Add egg, milk, lemon peel and vanilla; beat well. Spread batter over crust. Combine 2 dashes cinnamon with reserved crumb mixture; sprinkle over batter. Bake in 350 degree oven for 20 to 25 minutes. Cool, then cut into squares.

Sometimes, I spread the baked crust with apricot or pineapple preserves before adding the cream cheese batter. This recipe may be doubled and baked in a 9x13 inch pan for the same amount of time.