I stole this recipe for Amazing Lemon Cheesecake Bars from a Krusteaz Lemon Bar Mix product box. This recipe is an additional recipe that I found on the back of the lemon bar mix box. The crust is made using the pouch from the box. A cheesecake layer is made with cream cheese, sugar, an egg and vanilla. Lemon filling mix from the box is mixed with eggs and water and poured over the cheesecake layer. When baked the cheesecake layer floats to the top, switching places with the lemon layer. These Amazing Lemon Cheesecake Bars are so pretty you’ll want to send someone a picture of them.
Preheat oven to 350 F. Lightly grease 8x8x2 inch pan. Press full pouch of complete crust from a box of Krusteaz Lemon Bar Mix firmly into bottom of pan. Bake 8 min (crust will be pale). I double this recipe because it is so good, so all of my pictures show a 9×13 pan.
Place 8 oz (1 cup) cream cheese and ½ cup sugar in medium bowl. Using an electric mixer, mix on low speed until smooth.
Add 1 egg and ½ tsp vanilla (I doubled the recipe so my pictures show the doubled ingredients).
Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust.
In another bowl, stir full pouch lemon filling mix from box, ⅓ cup water and 3 eggs together using a whisk until eggs are well incorporated.
Pour lemon filling over cream cheese layer.
Bake 35-40 minutes or until center does not jiggle when shaken.
Cool completely and cut into squares.
Dust with some powdered sugar if desired.
Amazing Lemon Cheesecake Bars
Ingredients
- 1 pouch complete crust
- 8 oz (1 cup) cream cheese, softened
- ½ cup sugar
- 1 egg
- ½ tsp vanilla
- 1 pouch lemon filling mix
- ⅓ cup water
- 3 eggs
Instructions
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Preheat oven to 350 F. Lightly grease 8x8x2 inch pan. Press full pouch of complete crust firmly into bottom of pan. Bake 8 min (crust will be pale).
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Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add 1 egg and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust.
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In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well incorporated. Pour lemon filling over cream cheese layer.
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Bake 35-40 minutes or until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in the refrigerator.
Recipe Notes
I double the recipe and use a 9x13 inch pan. Bake the crust for 10 minutes. Follow the rest of the instructions. When you check on center of bars, if it jiggles cook another 5 minutes.