Community Pick
Lemon Cheesecake Bars
- Ready In:
- 46mins
- Ingredients:
- 9
- Yields:
-
24 bars
ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup chopped pecans
- 1⁄3 cup sugar
- 1⁄3 cup butter, melted
- 16 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla
directions
- Preheat oven to 325°F.
- Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
- Reserve 1/3 cup crumb mixture.
- Press the rest into a 13x9-inch baking pan.
- Bake for 6 minutes; allow to cool.
- While the crust is cooling, beat cream cheese until it's fluffy.
- Gradually beat in the milk.
- Add eggs until mixture is just combined.
- Stir in the lemon juice and vanilla.
- Pour mixture into prepared crust.
- Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
- Bake for about 30 minutes.
- Cool for about an hour, then cut into bars.
- Store in your refrigerator.
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Reviews
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Excellent recipe! I will be making these again and again. The lemon juice was just the right amount to give it that fresh tart taste, yet the condensed milk was sweet enough just not to overpower the flavor. These are so addicting. I took one reviewer's suggestion and omitted the pecans and used coconut instead. It turned out delicious! Thanks for sharing such a grand recipe with us!
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These were really good! I made half a recipe and used flaked coconut in place of the pecans. I think lemon and coconut are meant to be eaten together! The only reason I am not giving this five stars is because I found the crust too crumbly - it needs to be a bit wetter so it doesn't fall apart so easily when it comes time to serve. Perhaps brown sugar would help it stick together better - next time I might try adding a bit of the condensed milk to the crust. I used the grated zest of one small lemon as others have done and I found the cheesecake perfectly sweet and tart. Since I halved the recipe, I opted to cook for only 25 minutes in my oven...that was a mistake - 5 more minutes would have given it a better cheesecake-like texture. Finally, to address the criticism about the bars being too thin: I put my half recipe in an 8 X 8 casserole. I think the thickness was perfect. For a full recipe, I'd say a 9 X 13 pan is the appropriate size to use. I think others that found these bars too thin were wanting the thickness of a cheesecake, but this isn't a cheesecake!
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Lemon and cheesecake are my favorites too, Lori. These cheesecake bars were wonderful. Very easy to make and tasted like I made a big effort. I used fresh-squeezed lemon juice and the taste was rich and very refreshing. The texture was creamy and my family sure enjoyed it. I took the left-overs to work so my co-workers could get a taste. They loved them too. Thanks Lori, for sharing your recipe.
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Tweaks
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My DIL is severely gluten intolerant so I have to be careful esp when baking.I substituted crushed corn flakes instead of using graham crackers.To my surprise,it took care of the crumble problem that sometimes happens with graham crackers.Also it has a more neutral taste than graham crackers so the lemon and cream cheese really were the stars of the recipe.I used it for one thing but loved it better than the original.I'm going to try this with magic cookie bars too!
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Excellent recipe! I will be making these again and again. The lemon juice was just the right amount to give it that fresh tart taste, yet the condensed milk was sweet enough just not to overpower the flavor. These are so addicting. I took one reviewer's suggestion and omitted the pecans and used coconut instead. It turned out delicious! Thanks for sharing such a grand recipe with us!
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These were really good! I made half a recipe and used flaked coconut in place of the pecans. I think lemon and coconut are meant to be eaten together! The only reason I am not giving this five stars is because I found the crust too crumbly - it needs to be a bit wetter so it doesn't fall apart so easily when it comes time to serve. Perhaps brown sugar would help it stick together better - next time I might try adding a bit of the condensed milk to the crust. I used the grated zest of one small lemon as others have done and I found the cheesecake perfectly sweet and tart. Since I halved the recipe, I opted to cook for only 25 minutes in my oven...that was a mistake - 5 more minutes would have given it a better cheesecake-like texture. Finally, to address the criticism about the bars being too thin: I put my half recipe in an 8 X 8 casserole. I think the thickness was perfect. For a full recipe, I'd say a 9 X 13 pan is the appropriate size to use. I think others that found these bars too thin were wanting the thickness of a cheesecake, but this isn't a cheesecake!
RECIPE SUBMITTED BY
loriyeargan
Clarksville, Tennessee
director for a home health agency, married, 2 daughters, 1 son, 1 granddaughter and another on the way!