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Home / Recipes / Lemon Cheesecake Bars
Lemon Cheesecake Bars
(1 Reviews) |  Rate this Recipe   |  See Reviews

Under $0.50 per serving.
No springform pan needed for this cheesecake recipe – just use your 13x9-inch pan. For a very special garnish, top cheesecake with Berry Topping (recipe follows).

Makes 24 servings.

Prep Time: 15 minutes

Cook Time: 45 minutes

Refrigerate: 4 hours

INGREDIENTS

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/2 teaspoon McCormick® Ginger, Ground

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/4 cup milk

2 tablespoons flour

1 1/2 teaspoons McCormick® Pure Lemon Extract

1 teaspoon McCormick® Pure Vanilla Extract

3 eggs

DIRECTIONS

1. Preheat oven to 350°F. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.

2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.

Tips

Berry Topping: Garnish top of cheesecake with 4 cups assorted berries, such as blackberries, blueberries, sliced strawberries and raspberries. Brush berries with 3 tablespoons currant or apple jelly, melted and cooled slightly. 
 
Flavor Variations: Prepare as directed. Use 1 1/2 teaspoons McCormick® Pure Orange Extract or 2 teaspoons McCormick® Raspberry Extract in place of the Lemon Extract.

NUTRITION INFORMATION

per serving

Calories: 198

Fat: 14 g

Carbohydrates: 15 g

Cholesterol: 63 mg

Sodium: 159 mg

Fiber: 0 g

Protein: 3 g

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