Thursday, December 2, 2010

Lemon Cheesecake Bars

Amy D.

This isn’t a cookie recipe, but cheesecake bars are kinda like cookies????

I even use different flavors of cake mix for a variety (of course leaving out the lemon peel and substitute milk or water for the lemon juice) – chocolate fudge or cherry chip cake mix make tasty bars

1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3 cup butter or margarine, softened
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

How many lemons do you need for this recipe? One will be fine--it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.

Bake bars in the exact pan size called for in a recipe to ensure moist (not over baked) bars.

Garnish each bar with a curl of lemon peel for an extra-special touch.

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