3-Step Lemon Cheesecake Bars
By: Kraft Philadelphia
1 ½ cups soft coconut macaroon cookie crumbs
2 Tablespoons butter, melted
2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon grated lemon zest
1 Tablespoon fresh lemon juice
½ teaspoon vanilla
2 large eggs
Heat oven to 350 degrees
Mix crumbs and butter. Press firmly onto bottom of greased 8 inch square baking pan.
Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour over crust.
Bake 25 minutes or until center is almost set. Cool. Refrigerate overnight. Cut into bars to serve. Store leftovers in the refrigerator.
***Sprinkle with additional grated lemon zest just before serving if desired***
Makes 16 bars
