Lemony Cheesecake Bars

Lemony Cheesecake Bars

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"This is a delightful bar cookie with a graham cracker pecan crust, and creamy lemon cheesecake layer."
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Ingredients

servings 215 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 325 degrees. Coat 13x9-inch baking pan with no-stick cooking spray.
  2. In medium bowl, combine graham cracker crumbs, pecans, sugar and butter. Mix well. Reserve 1/3 cup of crumb mixture. Press remaining mixture into prepared pan. Bake 6 minutes. Remove and cool on wire rack.
  3. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs; beat until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cream cheese mixture or sprinkle to cover.
  4. Bake 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator. Cut into bars to serve.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

I confess I had the idea making these when I saw the picture. They're as good as they look! I didn't have Graham crackers crumbs and I used Ladyfingers.

Most helpful critical review

This recipie is delicious no matter how bad you muck it up! I am a beginning baker and this always turns out delicious but I find that this recipie doesent call for enough margarine and sugar t...

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This recipie is delicious no matter how bad you muck it up! I am a beginning baker and this always turns out delicious but I find that this recipie doesent call for enough margarine and sugar t...

I confess I had the idea making these when I saw the picture. They're as good as they look! I didn't have Graham crackers crumbs and I used Ladyfingers.

I love this recipe! I've made it twice. Both times used low-fat condensed milk and a mix of low-fat and regular cream cheese. Delicious and creamy. I don't add sugar to the crust (I figure g...

I omitted pecans, made a normal graham cracker crust (kids). Was surprised how well it came out using sweetened cond. milk, it seemed unusual. It was so easy and they came out great. I had to co...

This is a creamy dreamy lemon cheesecake bar and SO easy to make. Instead of the graham crackers I used vanilla wafers. I think either way it would turn out delish!

What a super springboard to an easy, tasty recipe! I had a pre-made 9" chocolate graham biscuit shell to use up, so I wanted less volume. I used 1 (8oz) package cream cheese, softened; one can...

These were yummy- I made them last night and my boyfriend & his friends gobbled them up! They were very creamy & I loved the lemon flavor in a cheesecake! I will definitely make again, and proba...

These were good but next time I'd try a different recipe. I think the sweetened condensed milk diluted the cheesecake flavor I love so much.

I put chopped pecans on the top before baking for a nuttier taste.

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