Philadelphia 3 Step Lemon Cheesecake Bars Food

PHILADELPHIA 3-STEP LUSCIOUS LEMON CHEESECAKE

PHILADELPHIA 3-STEP Luscious Lemon Cheesecake image

Easy as 1-2-3, this is a 10 on the delicious scale. Fresh lemon juice and lemon zest make for one luscious three-step cheesecake.

Provided by My Food and Family

Categories Home

Time 3h50m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

Heat oven to 350°F.
Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS

PHILADELPHIA 3-Step Lemon Cheesecake Bars image

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

Ingredients

1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/2 tsp. vanilla
2 eggs

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

PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)

Philadelphia Double-Lemon Cheesecake Bars Recipe - (4.1/5) image

Provided by á-42947

Number Of Ingredients 10

Ingredients

52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp. butter or margarine, melted
4 eggs, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3 Tbsp. flour
1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
1/2 tsp. vanilla
2 Tbsp. cornstarch
1/2 cup water

Steps:

HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. 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 over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX 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. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. 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. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating

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Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition.
Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.

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