PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS
Bite into one of our PHILADELPHIA 3-Step Lemon Cheesecake Bars for a sweet, citrusy treat! Prep for these lemon cheesecake bars only takes 10 minutes.
Provided by My Food and Family
Categories Home
Time 4h35m
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CREAMY LEMON CHEESECAKE
My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
CHEESECAKE BARS
Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.
Provided by Jennifer Segal
Categories Desserts
Time 1h35m
Yield 16 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
- Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
- Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
- Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
- Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
- Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.
Nutrition Facts : ServingSize 1 square, Calories 248, Fat 16 g, Carbohydrate 24 g, Protein 3 g, SaturatedFat 9 g, Sugar 20 g, Fiber 0 g, Sodium 166 mg, Cholesterol 77 mg
EASY LEMON CHEESECAKE BARS
Provided by Kelly Senyei
Time 4h25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon zest, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 206 mg, Sugar 12 g, ServingSize 1 serving
LEMON CHEESECAKE BARS
These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!
Provided by Susan Langlois
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
- Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g
CREAMY CHEESECAKE BARS
With a very rich, creamy cheesecake filling over a thick nutty crust, it's not difficult to figure out why people love Becky Stone's bars so much! They come from her kitchen in Menomonee Falls, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine the flour, walnuts and brown sugar; cut in butter until crumbly. Set aside 2/3 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Bake 10-12 minutes or until lightly browned., Meanwhile, in a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the egg, milk, lemon juice and vanilla just until blended. Pour over crust; sprinkle with reserved crumb mixture., Bake 15-20 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.
Nutrition Facts :
LEMON CHEESECAKE BARS
Make and share this Lemon Cheesecake Bars recipe from Food.com.
Provided by loriyeargan
Categories Bar Cookie
Time 46m
Yield 24 bars
Number Of Ingredients 9
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.
Nutrition Facts : Calories 191.4, Fat 12.5, SaturatedFat 6.5, Cholesterol 48.7, Sodium 135.3, Carbohydrate 17.2, Fiber 0.3, Sugar 14.2, Protein 3.5
LEMON CHEESECAKE CRUMB BARS
Lemon Cheesecake Crumb Bars are packed with that irresistible cheery lemon flavor sandwich between layers of buttery cookie crumb crust! They are perfect for picnics or sharing with neighbors!
Provided by Amy
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Preaheat oven to 350 degrees. Grease a 9 x 13 inch pan or line with greased aluminum foil.
- Mix flour and brown sugar in a food processor. Slice butter in then add to food processor and pulse until crumbly. Add oats and pulse again.
- Reserve 1 1/2 cups crumbs for top. Press remaining crumbs in the bottom of prepared pan and pack lightly. Bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs and blend. Add milk, vanilla, lemon juice, and lemon zest and blend until smooth.
- Pour cream cheese mixture over baked crust. Sprinkle reserved crumbs on top of cream cheese layer. Press gently.
- Bake 15-20 minutes or until browned on top. Cool. Cut into bars. Store in refrigerator.
CREAMY LEMON CHEESECAKE BARS
This bakes out to the perfect texture, and is light as a cloud, I have made this using a vanilla cookie crumb crust also. Although I have not tried it as yet, but I am thinking this might be good using oranges too. This needs to chill for about 5 hours before serving, so plan ahead. I always add in some white sugar to the cream cheese mixture for a sweeter taste, but that is optional.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325°F.
- Set oven rack to second-lowest position.
- Butter an 11 x 7-inch baking pan (can also be made in an 13 x 9-inch pan).
- In a small bowl combine the graham cracker crumbs, pecans, sugar, melted butter and cinnamon (if using) mix well to combine (you may use just a regular graham cracker crust or a vanilla wafer crust for this).
- Set aside about 1/2 cup of crumbs for topping.
- Press the remaining crumbs lightly into prepared baking dish.
- Bake for 6 minutes.
- Remove and cool on wire rack.
- With an electric mixer beat cream cheese in a large bowl until fluffy (about 3 minutes) then add in yellow food colouring (if using).
- Add in sweetened condensed milk and sour cream.
- Add in eggs; beat until just combined.
- Add in lemon juice and zest.
- Spoon the mixture into crust.
- Sprinkle with reserved crumbs.
- Bake for about 30 minutes, or until set (it really should not take much more than 30 minutes to bake).
- Cool on wire rack for 1 hour.
- Chill in the refrigerator for a minimum of 5 hours before serving.
Nutrition Facts : Calories 679.4, Fat 45.2, SaturatedFat 23.7, Cholesterol 163.8, Sodium 501.4, Carbohydrate 60.2, Fiber 1.3, Sugar 46.5, Protein 11.6
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