BLUEBERRY LEMON CHEESECAKE BARS
- 24 portions
- Portion Size
- 1 bar each
Graham cracker crumbs
|3 pkgs (8 oz each)|
Granulated sugar, divided
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.
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.
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.
|Amount per serving||% Daily Value|
|Total Fat||10 g||15%|
|Polyunsaturated Fat||1 g||3%|
|Saturated Fat||5 g||26%|
|Dietary Fiber||0 g||1%|
|Vitamin C||0 mg||1%|
|Vitamin A||349 iu||7%|
Percent Daily Values are based on a 2,000 calorie diet