BLUEBERRY LEMON CHEESECAKE BARS
Yield Portion Size
| 2 cups |
Graham cracker crumbs
|
| 1/3 cup |
Butter, melted
|
| 3 pkgs (8 oz each) |
Cream cheese
|
| 1 cup |
Granulated sugar, divided
|
| 1/2 tsp |
Vanilla extract
|
| 2 tbsp |
Lemon juice
|
| 2 tsp |
Grated lemon zest
|
| 3 |
Eggs
|
| 1-1/2 cups |
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 27 mg | 3% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 42 mg | 14% |
| Total Fat | 10 g | 15% |
| Iron | 0 mg | 2% |
| Potassium | 44 mg | 0% |
| Calories | 170 kcal | 9% |
| Sodium | 119 mg | 5% |
| Protein | 2 g | 4% |
| Polyunsaturated Fat | 1 g | 4% |
| Saturated Fat | 5 g | 27% |
| Sugars | 14 g | 1% |
| Vitamin C | 1 mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat conventional oven to 350°F. Line 13x9 baking pan with foil, overhanging the sides; set aside. Stir together graham cracker crumbs, melted butter and 1/4 cup sugar in a small bowl; press into pan.
-
Step 2
Place cream cheese and sugar in a large bowl. Beat with electric mixer on medium speed until creamy. Add vanilla, lemon juice and zest; beat until well blended. Add eggs, beating on low speed just until blended. Spread mixture evenly over crust.
-
Step 3
Bake 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 24 bars; top evenly with J.Hungerford Smith® Blueberry Topping just before serving.
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