Philadelphia 3-Step Lemon Cheesecake Bars
- 1 1/2 cups soft coconut macaroon cookie crumbs
- 2 tablespoons margarine, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon imitation vanilla
- 2 eggs
- oven to 350u0b0 F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.
- cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.
- 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.
- Calories: 190
- Total fat: 14 g
- Saturated fat: 8 g
- Cholesterol: 65 mg
- Sodium: 140 mg
- Carbohydrate: 14 g
- Dietary Fiber: 0 g
- Sugars: 13 g
- Protein: 3 g
- Vitamin A: 8% DV
- Vitamin C: 0% DV
- Calcium: 2% DV
- Iron: 0% DV
cookie crumbs, margarine, philadelphia cream cheese, sugar, lemon zest, lemon juice, imitation vanilla, eggs
Taken from www.myrecipes.com/recipe/philadelphia-3-step-lemon-cheesecake-bars (may not work)