These tangy and creamy lemon cheesecake bars are a perfect dessert for any occasion. The graham cracker crust provides a delicious base for the lemony cheesecake filling, while the sweet glaze adds the finishing touch.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1/4 cup lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon butter, softened
Instructions:
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of a 9×13 inch baking pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until well combined. Beat in the lemon juice, lemon zest, eggs, and vanilla extract until smooth.
- Assemble and bake: Pour the filling over the cooled crust. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Let cool completely in the pan before adding the glaze.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and butter until smooth.
- Glaze and serve: Pour the glaze over the cooled cheesecake bars and let it set. Cut into squares and serve.