Lemon Cheesecake Bars
These lemon cheesecake bars feature a buttery graham cracker crust, creamy lemon cheesecake filling, and a tangy lemon pie topping, creating a perfect balance of sweet and tart flavors.
Equipment
- 1 medium bowl for mixing crust
- 1 large bowl for mixing cheesecake filling
- 1 13 x 9 inch baking dish to bake bars
- 1 hand mixer or stand mixer to beat ingredients
Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 large eggs
- 21- ounce can lemon pie filling
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar; mix well.
- Press the mixture evenly into the bottom of a 13 x 9 inch baking dish.
- In a large bowl, beat the softened cream cheese and sugar together until smooth, about 2-3 minutes.
- Add sour cream, vanilla extract, and lemon extract; beat until combined.
- Add the eggs one at a time, mixing on low speed until just blended after each addition.
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Bake for 45-50 minutes, until the center is almost set but still slightly jiggly.
- Remove from oven and allow to cool to room temperature.
- Refrigerate the bars for at least 4 hours or overnight.
- Before serving, spread lemon pie filling evenly over the cheesecake bars.
- Optionally, garnish with whipped cream and lemon slices.
Notes
- Use room temperature cream cheese for smooth filling.
- Chilling overnight enhances flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Whipped cream garnish adds extra creaminess.