Lemon Cheesecake Bars - Caren's Variation on Alabamagirl71's |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I made AlabamaGirl71's recipe (#51329) for lemon cheesecake bars and asked for feedback from my friends. This is the recipe I developed, which is really only a minor variation on the original (thicker cheesecake layer and more graham cracker crumbles on top). Ingredients:
2 1/4 cups graham cracker crumbs |
1/2 cup pecan pieces |
1/2 cup sugar |
1/2 cup butter, melted |
24 ounces cream cheese, softened |
1.5 (14 ounce) cans sweetened condensed milk |
3/4 cup fresh lemon juice |
3 large eggs |
1 1/2 teaspoons vanilla |
Directions:
1. Preheat oven to 325°F
2. Prepare 13x9-inch baking pan by spraying with non-stick cooking spray.
3. Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
4. Reserve 1/2 cup crumb mixture.
5. Press the rest into a 13x9-inch baking pan.
6. Bake for 8 minutes; allow to cool.
7. While the crust is cooling, beat cream cheese until it's fluffy.
8. Gradually beat in the sweetened condensed milk.
9. Add eggs until mixture is just combined.
10. Add the lemon juice and vanilla and mix until just combined.
11. Pour mixture into prepared crust.
12. Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
13. Bake for about 50 minutes.
14. Cool for about 1 1/2 hours, then cut into bars.
15. Store in your refrigerator.
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