Wednesday, April 28, 2010

Lemon Cheesecake Bars from Suzie Romans

Lemon Cheesecake Bars

Recipe Club April 2010

Prep time : 20 min
Total Time: 4 hours 45 min
Makes: 48 bars

1box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3cup butter or margarine, softened
1package (8 oz) cream cheese, softened
1cup powdered sugar
2teaspoons grated lemon peel
2tablespoons lemon juice

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1.Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2.In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3.Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

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