TOTAL TIME: Prep: 15 min. Bake: 40 min. + chilling
MAKES: 24 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/2 teaspoon McCormick® Ground Ginger
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons McCormick® Pure Lemon Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 eggs


  1. In a bowl, combine graham crackers and ginger; stir in butter. Press onto the bottom of a foil-lined 13-in. x 9-in. baking pan. Refrigerate while preparing filling.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add milk, flour and extracts; mix well. Add eggs; beating on low just until combined. Pour into crust.
  3. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate 4 hours or overnight. Lift cheesecake out of pan using foil. Cut into bars. Store leftovers in refrigerator. Yield: 24 servings.
Berry Topping: Garnish top of cheesecake with 4 cups assorted berries, such as blackberries, blueberries, sliced strawberries and raspberries. Brush with 3 tablespoons currant or apple jelly, melted and cooled slightly.
Originally published as Lemon Cheesecake Bars in Taste of Home Cooking School Collection Spring 2009, p74

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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