Lemon Cheesecake Bars Recipe

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Lemon Cheesecake Bars Recipe

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For a very special garnish, top cheesecake with Berry Topping.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling

Ingredients

  • 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

Directions

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 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

  • 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

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