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Lemon Cheesecake Dessert

Looking for a refreshing change from heavy desserts? Peggy Key from Grant, Alabama shares these light citrus squares that are not too tart and not too sweet. "Paired with pecans, the lemon juice turns these cheesecake treats into bars of gold." she writes.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    16-20 servings

Ingredients

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/3 cup finely chopped pecans
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 1/2 cup lemon juice

Directions

  • In a bowl, combine the cracker crumbs, pecans and sugar. Add butter; mix well. Set aside 1/2 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 325° for 8 minutes.
  • Meanwhile, in a small bowl, beat the cream cheese until smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture.
  • Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 slice: 192 calories, 11g fat (6g saturated fat), 49mg cholesterol, 134mg sodium, 20g carbohydrate (16g sugars, 0 fiber), 4g protein.

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