Lemon Cheesecake Bars Recipe 445 Food

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LEMON CHEESECAKE BARS



Lemon Cheesecake Bars image

From Pillsbury.com. I haven't tried these yet, but wanted to post for safekeeping as they seem to be different from others posted here with an additional topping layer.

Provided by under12parsecs

Categories     Bar Cookie

Time 4h20m

Yield 48 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix or 1 (18 ounce) box lemon cake mix
1/3 cup butter or 1/3 cup margarine, softened
3 eggs
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
2 teaspoons lemon peel, grated
2 tablespoons lemon juice

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 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.

Nutrition Facts : Calories 87.9, Fat 4.4, SaturatedFat 2, Cholesterol 20.4, Sodium 100.9, Carbohydrate 11.1, Fiber 0.1, Sugar 7.2, Protein 1.2

LEMON CHEESECAKE BARS



Lemon Cheesecake Bars image

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

1 1/2 cups graham cracker crumbs
1/3 cup chopped pecans
1/3 cup sugar
1/3 cup butter, melted
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
2 large eggs
1 teaspoon vanilla

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

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