Best Philadelphia Double Lemon Cheesecake Bars Recipes

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PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS



PHILADELPHIA 3-Step Lemon Cheesecake Bars image

Bite into one of our PHILADELPHIA 3-Step Lemon Cheesecake Bars for a sweet, citrusy treat! Prep for these lemon cheesecake bars only takes 10 minutes.

Provided by My Food and Family

Categories     Home

Time 4h35m

Yield 16 servings

Number Of Ingredients 7

1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/2 tsp. vanilla
2 eggs

Steps:

  • Heat oven to 350°F.
  • Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
  • Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

DOUBLE-LEMON CHEESECAKE BARS



Double-Lemon Cheesecake Bars image

Put a luscious lemon glaze on these Double-Lemon Cheesecake Bars for a finishing touch. You're sure to love the tangy-sweet taste of our delicious Double-Lemon Cheesecake Bars.

Provided by My Food and Family

Categories     Dairy

Time 7h15m

Yield 16 servings

Number Of Ingredients 11

52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp. butter or margarine, melted
4 eggs, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3 Tbsp. flour
1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
1/2 tsp. vanilla
2 Tbsp. cornstarch
1/2 cup water
1/2 cup blueberries

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  • Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour cream cheese batter over crust.
  • Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
  • Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
  • Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.

Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 29 g, Protein 6 g

DOUBLE LEMON CHEESECAKE



Double Lemon Cheesecake image

Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.

Provided by My Food and Family

Categories     Dairy

Time 6h

Yield Makes 16 servings.

Number Of Ingredients 13

1 cup finely crushed vanilla wafers
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 eggs, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. grated lemon zest
2 Tbsp. lemon juice
1/2 tsp. vanilla
3/4 cup sugar
2 Tbsp. cornstarch
1/4 cup lemon juice

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
  • Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

DOUBLE-LEMON CHEESECAKE BARS



Double-Lemon Cheesecake Bars image

Make and share this Double-Lemon Cheesecake Bars recipe from Food.com.

Provided by dbblhm

Categories     Dessert

Time 1h15m

Yield 1 Bar, 16 serving(s)

Number Of Ingredients 11

52 vanilla wafers, finely crushed or 2 cups vanilla wafers
3 tablespoons butter, melted
4 eggs
4 (8 ounce) packages philadephia cream cheese, softened
1 3/4 cups sugar, divided
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup fresh lemon juice, divided or 2 lemons, juice of
1/2 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water

Steps:

  • Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
  • Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
  • Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 418.9, Fat 26.6, SaturatedFat 13.7, Cholesterol 114.7, Sodium 279.4, Carbohydrate 40.6, Fiber 0.5, Sugar 23.9, Protein 6

DOUBLE-LEMON CHEESECAKE BARS



Double-Lemon Cheesecake Bars image

Put a luscious lemon glaze on these Double-Lemon Cheesecake Bars for a finishing touch. You're sure to love the tangy-sweet taste of our delicious Double-Lemon Cheesecake Bars.

Provided by Kraft Heinz

Yield 16 servings

Number Of Ingredients 11

vanilla wafers, finely crushed (about 2 cups)
Tbsp. butter or margarine, melted
eggs, divided
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cups sugar, divided
Tbsp. flour
Tbsp. zest and 1/3 cup juice from 2 lemons, divided
tsp. vanilla
Tbsp. cornstarch
cup water
cup blueberries

Steps:

  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  • Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour cream cheese batter over crust.
  • Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
  • Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
  • Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.

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