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Ingredients
| graham cracker crumbs: 2 1/4 cups |
| pecans: 1/2 cup |
| granulated sugar: 1/2 cup |
| salted butter: 1/2 cup (melted) |
| cream cheese: 24 oz (softened) |
| sweetened condensed milk: 1 1/2 14floz cans |
| lemon juice: 3/4 cup (fresh) |
| eggs: 3 (large) |
| vanilla extract: 1 1/2 tsp |
Lemon Cheesecake Bars - Caren's Variation on Alabamagirl71's
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
5 min -
Servings
24 serving(s)
Tags
- Preheat oven to 325°F
- Prepare 13x9-inch baking pan by spraying with non-stick cooking spray.
- Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
- Reserve 1/2 cup crumb mixture.
- Press the rest into a 13x9-inch baking pan.
- Bake for 8 minutes; allow to cool.
- While the crust is cooling, beat cream cheese until it's fluffy.
- Gradually beat in the sweetened condensed milk.
- Add eggs until mixture is just combined.
- Add the lemon juice and vanilla and mix until just combined.
- Pour mixture into prepared crust.
- Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
- Bake for about 50 minutes.
- Cool for about 1 1/2 hours, then cut into bars.
- Store in your refrigerator.