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Lemon Cheesecake Dessert

1-1/2 cups graham cracker crumbs (about 24 squares)
1/3 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 eggs
1/2 cup lemon juice

In a bowl, combine the cracker crumbs, pecans and sugar. Add butter;
mix well. Set aside 1/2 cup. Press the remaining crumb mixture into a
greased 13-in. x 9-in. baking dish. Bake at 325° for 8 minutes.
Meanwhile, in a small mixing bowl, beat the cream cheese until

Printed from tasteofhome.com Oct 7, 2008

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Lemon Cheesecake Dessert cont.

smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon
over crust. Sprinkle with the reserved crumb mixture. Bake for 30
minutes or until center is almost set. Cool on a wire rack. Store in
the refrigerator.

Yield: 16-20 servings.