Tangy Lemon Cheesecake Bars
These Tangy Lemon Cheesecake Bars strike a balance between creamy and tangy, making them a perfect treat after a weeknight dinner or for a weekend gathering.
Ingredients
For the crust
- 1.75 cups graham cracker crumbs For a crunchy base
- 0.5 cups butter, melted Adds moisture and richness
- 0.25 cups sugar Sweetens the crust
For the filling
- 24 ounces cream cheese, softened Creates a creamy texture
- 1 cups sugar Sweetens the filling
- 1 cups sour cream Adds tang and creaminess
- 1 teaspoon vanilla extract Enhances overall flavor
- 1 teaspoon lemon extract Intensifies lemon flavor
- 3 large eggs Binds the filling
- 21 ounces lemon pie filling Provides a tart and sweet topping
Instructions
Preparation
- Preheat the oven to 350°F.
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until fully combined.
- Press the crumb mixture into the bottom of a 13 x 9 baking dish.
Filling
- In a large bowl, beat the softened cream cheese and sugar together for 2-3 minutes until smooth.
- Add sour cream, vanilla extract, and lemon extract to the cream cheese mixture and beat until fully incorporated.
- Add the eggs, one at a time, mixing on low speed until just blended after each addition.
- Pour the cream cheese mixture over the crust, spreading it evenly.
Baking
- Bake in the preheated oven for 45-50 minutes until the center is almost set but still slightly jiggly.
- Once baked, remove from the oven and let cool.
- Refrigerate for at least 4 hours or overnight.
- Before serving, add lemon pie filling on top and optionally serve with whipped cream and lemon slices.
Notes
Ensure the cream cheese is softened before mixing for a smooth filling. Allow the bars to cool completely before refrigerating for the best texture.