Lemony Cheesecake Bars

By suntop

Ingredients

• 1 1/2 c. Graham cracker crumbs
• 1/3 c. finely chopped pecans
• 1/3 c. sugar
• 1/3 c. melted butter or margarine
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (14-oz.) can Eagle brand sweetened condensed milk (not evaporated milk)
• 2 eggs
• 1/2 c. ReaLemon lemon juice concentrate

Details

Servings 1

Preparation

Step 1

Preheat oven to 325 degrees. Combine Graham cracker crumbs, pecans, sugar, and melted butter in mixing bowl. Mix well. Reserve 1/3 cup; press remaining mixture into a pan 19-inch x 19-inch x 2-inch baking pan. Bake 6 minutes. Remove and cool on wire rack. Beat cream cheese in large mixing bowl until fluffy. Gradually beat in Eagle brand. Add eggs beat until just combined. Stir in Rea Lemon. Carefully spoon mixture a top crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to cover. Bake about 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator. Cut into bars to serve. Makes 24 bars.