Lemon Cheesecake Bars - Heart's Content Farmhouse

Prep Time:15

Cook Time:45

Chill Time:3

Total Time:4

Equipment

8x8 baking pan
stand or hand mixer
Measuring cups and spoons
Parchment paper

Ingredients

Crust

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
⅛ teaspoon salt omit if using salted butter
6 tablespoons unsalted butter melted

Filling

2 8-ounce packages cream cheese softened
¾ cup granulated sugar
1 tablespoon all-purpose flour
3 eggs lightly beaten
¾ cup lemon pie filling divided
1 teaspoon vanilla extract

Instructions

Prep & Crust

Prepare the pan. Preheat the oven to 350°F. Line an 8x8-inch baking pan with 2 pieces of parchment paper placed in alternating directions, leaving a 2-inch overhang to create a sling.
Make the crust. In a bowl, stir together the graham cracker crumbs, sugar, and salt, then stir in the melted butter until thoroughly incorporated.
Press and par-bake. Press the crumbs into an even, thin layer in the prepared pan and bake for 8-10 minutes. Place on a cooling rack and reduce the oven temperature to 325°F.

Cheesecake Filling

Mix the base. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, sugar, and flour on medium speed until smooth and fully incorporated, about 2 minutes. Scrape down the bowl and paddle once or twice during mixing.
Add the eggs. Mix in the lightly beaten eggs on medium speed until thoroughly combined, about 30 seconds. Scrape down the bowl and paddle once during mixing.
Add lemon and vanilla. Add ½ cup of the lemon pie filling and the vanilla extract, then mix on medium-low until just combined, 15-20 seconds.

Assemble & Swirl

Pour the batter. Pour the cheesecake batter over the crust and smooth into an even layer. The crust can still be warm.
Swirl the topping. Gently spoon the remaining ¼ cup lemon pie filling in 3-4 parallel lines on top, then use a thin knife or wooden skewer to make straight cuts through the filling for a decorative swirl pattern. Don't insert the knife deep enough to cut into the crust.

Bake, Chill & Cut

Bake the bars. Bake until the bars are set with a slight jiggle in the center, 30-35 minutes.
Cool and chill. Place the pan on a wire rack and cool at room temperature for 30-45 minutes, then cover and refrigerate for 2-3 hours before cutting.
Cut and serve. Lift the chilled bars from the pan using the parchment sling and place on a cutting board. Cut into 9 or 12 bars with a sharp, thin knife, then serve or chill until ready.

Notes

Makes 9-12 bars depending on how you cut them. For the cleanest slices, run your knife under warm water and wipe it dry between cuts. Store leftovers in an airtight container in the refrigerator for up to 7 days. You can freeze the bars for up to 2 months, wrapped and stored tightly in a plastic bag or container. Thaw in the fridge overnight or on the countertop for 30-60 minutes. A shiny metal pan takes the full 35 minutes; a dark metal pan will probably be done in 30.

Nutrition

Servings: bars

Calories: 257kcal

Author: Katie Shaw