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Amazing Lemon Cheesecake Bars

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.
Course Dessert
Cuisine Southern
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings 16 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

  1. 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).
  2. 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.
  3. 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.
  4. 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.