Tangy Lemon Cheesecake Bars
These lemon cheesecake bars offer a delightful tanginess balanced with creamy richness, making them perfect for any occasion.
Ingredients
For the crust
- 1 cup Graham cracker crumbs For a crumbly, base texture
- 1/4 cup Melted butter Helps bind the crust together
- 1/4 cup Sugar Adds sweetness to the crust
For the filling
- 16 oz Full-fat cream cheese Provides a rich, creamy texture
- 1/2 cup Sour cream Adds tanginess and moisture
- 1 tsp Vanilla extract Enhances flavor depth
- 1 tsp Lemon extract Contributes a bright, citrus note
- 3 Large eggs Binds the filling and gives structure
- 1/2 cup Lemon pie filling Provides tangy flavor
- 1/2 cup Sugar Adds sweetness to the filling
Instructions
Preparation
- Start by preparing the crust. Mix the graham cracker crumbs with the melted butter and sugar in a bowl until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a greased 9-inch by 9-inch baking pan.
- In a separate mixing bowl, beat the full-fat cream cheese until smooth and creamy.
- Add the sour cream, vanilla extract, lemon extract, and sugar to the whipped cream cheese. Mix until everything is well combined.
- Incorporate the large eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the prepared crust in the baking pan, smoothing it out with a spatula.
- Spoon the lemon pie filling over the cream cheese layer and swirl it gently with a knife or spatula.
Baking
- Bake the bars in a preheated oven until the filling is set but slightly jiggly in the center.
- Remove the baking pan from the oven and let the bars cool completely at room temperature before refrigerating them.
- Once chilled, cut into squares and serve them.
Notes
For best results, ensure cream cheese is softened, press the crust firmly, and allow to cool completely.