Lemon Cheesecake Bars


(4 votes) 5 4

A variation on the traditional cheesecake, this recipes makes bars that are easier to serve.

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  • 1 1/2 C. graham cracker crumbs
  • 1/3 C. finely chopped pecans
  • 1/3 C. sugar
  • 1/3 C. melted butter
  • 2 8 oz. packs of Philly cream cheese
  • 1 14 oz. can sweetened condensed milk
  • 2 eggs
  • 1/2 C. lemon juice from concentrate

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Preheat oven to 325 degrees. Combine cracker crumbs, chopped pecans, sugar, and butter in a mixing bowl. Mix well, reserve 1/3 C. of mixture for topping (if desired), and press the remainder into a 13x9x2-inch baking pan. Bake for 6 minutes, put on wire rack to cool. Beat cream cheeses in a large bowl until fluffy. Gradually beat in condensed milk. Add eggs and beat until just combined. Stir in lemon juice. Carefully spoon mixture on top of the crust in pan. Take the remaining crumb mixture and sprinkle on top to cover (or make designs). Bake about 30-35 minutes (still at 325 degrees) or until a knife inserted near the center comes out clean. Cool on wire rack for 1 hour and then refrigerate. Cut into whatever size squares or bars you desire to serve.

Kurt Bodendorf, Westfield, MA

Reviews (1)

  • This recipe comes out perfect every time. I have never had luck with cheesecake, but I get rave reviews for this one!

    Flag as inappropriate BarbCanCook  |  September 19, 2008

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