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Desserts

PHILADELPHIA 3-STEP Lemon Cheesecake Bars

PHILADELPHIA 3-STEP Lemon Cheesecake Bars recipe
photo by:kraft
Not sure what’s more memorable: the lemon filling or the coconut macaroon crust. But wait—there's a third option: citrus zest, which gives these bright bars even more zip.
time
prep:
10 min
total:
3 hr 35 min
servings
total:
16 servings
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What You Need

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.  imitation vanilla
2
 eggs

Make It

HEAT oven to 350°F. Mix 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 well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.

BAKE 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of these cheesecake bars on a special occasion. For a quick garnish, sprinkle with additional lemon zest just before serving.
How to Easily Remove Bars From Pan
Line pan with foil, with ends of foil extending over sides of pan, before pressing crumb mixture onto bottom of pan. Use foil handles to remove chilled cheesecake from pan before cutting into bars to serve.
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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