These creamy lemon cheesecake bars are the perfect treat. A combination of a sweet graham cracker crumb crust blanketed with a velvety cheesecake filling combined with the refreshing tanginess of lemon. If you love cheesecake, these are a must-try!
INGREDIENTS
CRUST
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted sweet cream butter melted
- 2 tsp fresh lemon zest
FILLING
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 tsp pure vanilla extract
- 3 large eggs
- 1/2 cup lemon curd for the lemon swirl
INSTRUCTIONS
Crust
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray and set it aside.
- In a medium-sized mixing bowl combine the graham cracker crumbs, sugar, lemon zest, and melted butter. Stir until the mixture is completely combined.
- Press the crust mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Remove from the oven and reduce the temperature to 325°F.
Filling
- Using a medium-sized mixing bowl and a handheld mixer on low speed, beat together the cream cheese, sugar, sour cream, vanilla, lemon juice, and lemon zest just until well combined.
- Keeping the mixer speed on low, add the eggs one at a time. Mix until the filling is completely incorporated.
- Evenly pour the filling on top of the crust.
- Drop the lemon curd by teaspoon on top of the filling. Use a knife, toothpick, or offset spatula to shallowly swirl the lemon curd, being careful not to swirl too deep. Bake for 40 minutes.
- Remove the cheesecake from the oven, allow the cheesecake to sit at room temperature for 1 hour.
- Place the cheesecake in the refrigerator for at least 2 hours before slicing and serving.