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Lemon Cheesecake Bars

 Lemon Cheesecake Bars
For a very special garnish, top cheesecake with Berry Topping.
24 ServingsPrep: 15 min. Bake: 40 min. + chilling


  • 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


  • 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.
  • 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.
  • 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

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Lemon Cheesecake Bars (continued)

Editor's Note: raspberries. Brush with 3 tablespoons currant or apple jelly, melted and cooled slightly.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.