For all the lemon heads out there.

Meyer Lemon Cheesecake Bars

A Meyer Lemon Cheesecake Bar with a small bite taken out of it. MAKER APPROVED
15 min
55 min
16 bars
1 Package Krusteaz Meyer Lemon Bar Mix (1 Pouch Each Complete Crust and Lemon Filling Mix)
1/2 Cup Graham Cracker Crumbs
1 Cup (8 oz) Cream Cheese, Softened
1/2 Cup + 2 Tsp Sugar
4 Eggs
1/2 Tsp Vanilla
1/3 Cup Water

Heat oven to 350°F. Lightly grease 8x8x2-inch pan.


Place complete crust mix and graham cracker crumbs in a medium bowl; stir with a fork until well blended. Press crust mixture firmly into bottom of pan. Bake 8 minutes. Place cream cheese and 1/2 cup 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.


In another bowl, stir Meyer lemon filling mix, water, 3 eggs and 2 teaspoons sugar together using a whisk until well blended. Pour Meyer lemon filling over cream cheese layer.


Bake 35-40 minutes. Cool completely at room temperature. Refrigerate and cut into squares. Best served chilled.


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