Lemon Cheesecake Bar
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 273.3
- Total Fat: 27.2 g
- Cholesterol: 62.8 mg
- Sodium: 218.6 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 0.3 g
- Protein: 3.9 g
View full nutritional breakdown of Lemon Cheesecake Bar calories by ingredient
Number of Servings: 24
Ingredients
-
The Cake Bar Layer:
1 box Duncan Hines Yellow Moist Deluxe Cake Mix
1 stick unsalted butter plus 2 tablespoons, softened
1 egg
1 teaspoon lemon extract
The cream cheese layer:
2 (8 oz each) pkgs cream cheese, softened
1 cup sugar
2 eggs
2 tablespoons lemon extract
1 teaspoon lemon zest
1 cup walnuts (Optional)
Directions
Directions: Preheat oven to 350 degrees
Spray 9 x 13 inch pan w/ pam. Cover the pan w/ parchment paper so that the paper sticks to the pan and hangs off the sides. Spray the parchment paper w/ Pam.
In a large bowl, beat the cake mix, butter, egg and extract until combined. Mixture will be very stiff. This is normal. Press the mixture into the pan evenly. I recommend that you cover the mixture with plastic to aid you in pressing it out evenly. I use a bench scraper to help smooth it out. After you have pressed the mixture into the pan, take a fork and stab holes all over the dough. This will prevent the Icing from separating from the cake after it is cooled.
In another bowl, beat the cream cheese, lemon zest and sugar until creamy. Add the eggs and lemon extract, beat to combine. Spread the cream cheese mixture over the cake mixture. Spread the walnuts evenly over the top of the cream cheese.
Place in the oven and bake for 30 minutes. Remove from the oven and let cool completely on a cooling rack. Refrigerate overnight to let the cream cheese set up. To remove from the pan to cut, lift the sides of the parchment paper carefully from the pan and place on a flat surface. Cut and eat.
This cheese cake freezes very well !!!!
Makes about 24 squares
Number of Servings: 24
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
Spray 9 x 13 inch pan w/ pam. Cover the pan w/ parchment paper so that the paper sticks to the pan and hangs off the sides. Spray the parchment paper w/ Pam.
In a large bowl, beat the cake mix, butter, egg and extract until combined. Mixture will be very stiff. This is normal. Press the mixture into the pan evenly. I recommend that you cover the mixture with plastic to aid you in pressing it out evenly. I use a bench scraper to help smooth it out. After you have pressed the mixture into the pan, take a fork and stab holes all over the dough. This will prevent the Icing from separating from the cake after it is cooled.
In another bowl, beat the cream cheese, lemon zest and sugar until creamy. Add the eggs and lemon extract, beat to combine. Spread the cream cheese mixture over the cake mixture. Spread the walnuts evenly over the top of the cream cheese.
Place in the oven and bake for 30 minutes. Remove from the oven and let cool completely on a cooling rack. Refrigerate overnight to let the cream cheese set up. To remove from the pan to cut, lift the sides of the parchment paper carefully from the pan and place on a flat surface. Cut and eat.
This cheese cake freezes very well !!!!
Makes about 24 squares
Number of Servings: 24
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.