Cream Cheese Lemon Bars Food

CREAM CHEESE LEMON BARS

Steps:

• Preheat oven to 350 degrees and line a 9x13 inch pan with foil or parchment with plenty of overhang around the edges to lift the bars out of the pan before cutting.
• Prepare the crust by combining flour, sugar, salt, and butter cubes in a food processor or blender. Cover and pulse until fine crumbs form. (You can also do this with a pastry cutter, fork, or with your fingers in a large bowl.)
• Press crust into prepared pan and bake for 10 minutes while you prepare the filling.
• Prepare the filling by combining cream cheese and sugar in a large bowl. Cream together until smooth. Mix in flour, powdered sugar, lemon juice, eggs, and vanilla until completely incorporated.
• Pour filling over crust and return to oven for 30 minutes.
• Allow to cool for about 20 minutes, then cover and transfer chill in the fridge 4 hours or overnight. Lift the foil edges to remove the bars from the pan, slice into squares, sprinkle with additional powdered sugar, and serve.

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

LEMON CREAM CHEESE BARS

Steps:

• Heat oven to 350°F.
• Beat butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.
• Pour cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.

CREAM CHEESE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray.
• Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside.
• Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges.
• Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan.
• Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture.
• Bake in the preheated oven until top is golden brown, about 30 minutes.
• Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.

CREAM CHEESE LEMON BARS

Steps:

• Grease a 9 X 13-inch pan.
• Combine cake mix, butter, and 1 egg.
• Stir until moisten. Press into pan.
• Blend frosting into cream cheese.
• Reserve 1/2 cup mixture to frost bars.
• Set aside.
• Preheat oven to 350°F.
• Add remaining eggs to remaining frosting mixture.
• Beat 3-5 minutes at high speed.
• Spread over base.
• Bake about 30 minutes.
• Cool slightly and frost with reserved frosting.
• Cut into bars.

PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
• Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

CREAM CHEESE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

EASY CREAM CHEESE LEMON BARS

Steps:

• Mix dry cake mix, 1 egg, and 1/3 cup oil till crumbly.
• Reserve 1 cup for topping.
• Lightly Pat remaining mix in greased 13 x 9 pan.
• Bake 15 minutes at 350.
• Beat cream cheese, sugar, lemon juice, and 1 egg till smooth.
• Spread over baked layer.
• Sprinkle with reserved crumb mixture. Bake 15 minutes more.
• Cool. Cut into bars.

LEMON CREAM CHEESE BARS

Steps:

• Mix dry cake mix, 1 egg, and oil until crumbly.
• Reserving 1 cup, pat remainder in ungreased 9x13 pan, and bake at 350 for 15 minutes.
• While that bakes, beat cream cheese, sugar, 1 egg, and lemon juice together until light and smooth.
• Spread over baked layer and sprinkle reserved crumb mixture over the top.
• Bake 15 minutes more.
• Cool and cut into bars.

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F.
• Prepare a 9x13-inch baking dish by lining with parchment paper, leaving an overhang on the long sides. Unroll one crescent dough sheet and press onto bottom of the baking dish to form a bottom crust that reaches all sides.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, lemon juice, 1-1/2 teaspoons lemon zest, and 1/2 cup sugar until smooth and creamy. Spread evenly over the crescent dough on bottom of baking dish.
• Unroll second crescent dough sheet and place on top of the cream cheese mixture, stretching to reach the edges of the baking dish. Brush with melted butter. Combine remaining sugar and remaining lemon zest, then sprinkle over top crust.
• Bake for 25 to 30 minutes or until crust is golden brown. Cool on a wire rack for 20 minutes, then place in the fridge for at least 1 hour to set. When ready to serve, use the parchment paper edges to transfer the dessert from the baking dish to a cutting board. Cut into bars.

LEMON BARS WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.

DOUBLE-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
• Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese batter over crust.
• Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
• Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
• Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
• Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.

CREAMY LEMON SQUARES

Steps:

• Heat oven to 350ºF.
• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil. Combine first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
• Beat Neufchatel and granulated sugar with mixer until blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust.
• Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle dessert with powdered sugar and remaining zest just before serving.

LEMON CHEESECAKE BARS

Steps:

• Preheat oven to 325°F.
• Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
• Reserve 1/3 cup crumb mixture.
• Press the rest into a 13x9-inch baking pan.
• Bake for 6 minutes; allow to cool.
• While the crust is cooling, beat cream cheese until it's fluffy.
• Gradually beat in the milk.
• Add eggs until mixture is just combined.
• Stir in the lemon juice and vanilla.
• Pour mixture into prepared crust.
• Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
• Bake for about 30 minutes.
• Cool for about an hour, then cut into bars.
• Store in your refrigerator.

LEMON CREAM CHEESE BARS

Steps:

• Mix dry cake mix, 1 egg and 1/3 cup vegetable oil until crumbly.
• Reserve 1 cup of crumb mixture to use as a crumb topping.
• Pat remaining mixture lightly in an ungreased 13x9 pan.
• Bake at 350 degrees for 15 minute.
• By hand whip, cream cheese, sugar, lemon juice and the remaining egg until light and smooth.
• Spread over baked layer in pan, sprinkle with reserved crumb topping mixture.
• Bake for an additional 15 minutes, then cool before serving.

LEMON CHEESECAKE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
• Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.