Lemon Cheesecake Dessert Recipe

4.5 5 11
Lemon Cheesecake Dessert Recipe
Lemon Cheesecake Dessert Recipe photo by Taste of Home
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Lemon Cheesecake Dessert Recipe

Read Reviews
4.5 5 11
Publisher Photo
Looking for a refreshing change from heavy desserts? Peggy Key from Grant, Alabama shares these light citrus squares that are not too tart and not too sweet. "Paired with pecans, the lemon juice turns these cheesecake treats into bars of gold." she writes.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

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

Directions

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 bowl, beat the cream cheese until 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.
Originally published as Lemon Cheesecake Dessert in Quick Cooking January/February 2003, p10

Nutritional Facts

1 slice: 192 calories, 11g fat (6g saturated fat), 49mg cholesterol, 134mg sodium, 20g carbohydrate (16g sugars, 0 fiber), 4g protein.

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/3 cup finely chopped pecans
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 1/2 cup lemon juice
  1. 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.
  2. Meanwhile, in a small bowl, beat the cream cheese until smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture.
  3. Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator. Yield: 16-20 servings.
Originally published as Lemon Cheesecake Dessert in Quick Cooking January/February 2003, p10

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Reviews forLemon Cheesecake Dessert

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alfoa User ID: 2078080 246049
Reviewed Mar. 26, 2016

"easy to make and tastes great! Going in the "keep" file."

MY REVIEW
kckamargo63 User ID: 7981779 132779
Reviewed Sep. 27, 2014

"The crust is extra special with the added pecans and the cream cheese mixture is sweet and tangy."

MY REVIEW
jfurnas User ID: 6417766 45564
Reviewed Jul. 5, 2013

"Made these for a cookout. Everyone loved them. I made them exactly as they were and will definitely make them again."

MY REVIEW
lovemusic User ID: 5795996 136945
Reviewed Jun. 18, 2012

"I made this the first time last weekend and definitely is a keeper! I only put in a 1/4 cup of lemon juice as I thought a 1/2 cup would be way to strong for us and it was delicious!"

MY REVIEW
dcopland User ID: 160008 86714
Reviewed Mar. 5, 2012

"Made this Saturday for a picnic Sunday - easy and yummy recipe!"

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