BLUEBERRY LEMON CHEESECAKE BARS
- Yield
- 24 portions
- Portion Size
- 1 bar
Ingredients: | Measure: |
---|---|
Graham cracker crumbs
|
2 cups |
Butter, melted
|
1/3 cup |
Cream cheese
|
3 pkgs (8 oz each) |
Granulated sugar, divided
|
1 cup |
Vanilla extract
|
1/2 tsp |
Lemon juice
|
2 tbsp |
Grated lemon zest
|
2 tsp |
Eggs
|
3 |
1-1/2 cups |
Directions
-
Preheat conventional oven to 350°F. Line 13x9 baking pan with foil, overhanging the sides; set aside. Stir together graham cracker crumbs, melted butter and 1/4 cup sugar in a small bowl; press into pan.
-
Place cream cheese and sugar in a large bowl. Beat with electric mixer on medium speed until creamy. Add vanilla, lemon juice and zest; beat until well blended. Add eggs, beating on low speed just until blended. Spread mixture evenly over crust.
-
Bake 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 24 bars; top evenly with J.Hungerford Smith® Blueberry Topping just before serving.
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 19 g | 6% |
Cholesterol | 42 mg | 14% |
Total Fat | 10 g | 15% |
Iron | 0 mg | 2% |
Potassium | 44 mg | 0% |
Calories | 170 kcal | 9% |
Sodium | 119 mg | 5% |
Protein | 2 g | 4% |
Polyunsaturated Fat | 1 g | 4% |
Saturated Fat | 5 g | 27% |
Sugars | 14 g | 1% |
Vitamin C | 1 mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet