Side Pannel
Creamy Lemon Swirl Cheesecake Bars
Creamy Lemon Swirl Cheesecake Bars
- Recipe Submitted by maryjosh on 08/07/2018
Ingredients List
- For the crust:
- 1 cup all purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp. kosher salt
- 1/2 cup unsalted butter, COLD, cut into cubes
- For the filling:
- 16 oz. reduced fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup all purpose flour
- 12 oz. evaporated milk (can be skim)
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup lemon curd
Directions
To make the crust: Preheat oven to 325 degrees F. In a large food processor, add 1 cup all purpose flour, powdered sugar, and salt and pulse to blend. Add in butter cubes process until butter is incorporated into the flour mixture and it looks like crumbs that stick together when pressed between your fingers.
Lightly spray a 9" x 13" baking dish with cooking spray and line with parchment paper so two sides overhang the edge of the pan. Press the crust into the bottom of the pan. Bake for approx. 20 minutes.
While crust is baking, prepare filling: In large bowl, with electric mixer, combine cream cheese, sugar and flour until smooth. Add in the evaporated milk, eggs, and vanilla and mix until smooth. Remove 1/4 cup of cheesecake filling and combine with the lemon curd in a small bowl. Set aside.
Pour the cheesecake mixture onto the crust once you remove it from the oven. Take the lemon curd mixture and drop it in dollops onto the cheesecake filling. With a butter knife, "swirl" the mixture into the cheesecake filling.
Return to oven and bake for 40 - 45 minutes or until the filling is set. Cool on wire rack for 30 minutes then refrigerate for several hours (at least 4). Cut into bars and enjoy!
Lightly spray a 9" x 13" baking dish with cooking spray and line with parchment paper so two sides overhang the edge of the pan. Press the crust into the bottom of the pan. Bake for approx. 20 minutes.
While crust is baking, prepare filling: In large bowl, with electric mixer, combine cream cheese, sugar and flour until smooth. Add in the evaporated milk, eggs, and vanilla and mix until smooth. Remove 1/4 cup of cheesecake filling and combine with the lemon curd in a small bowl. Set aside.
Pour the cheesecake mixture onto the crust once you remove it from the oven. Take the lemon curd mixture and drop it in dollops onto the cheesecake filling. With a butter knife, "swirl" the mixture into the cheesecake filling.
Return to oven and bake for 40 - 45 minutes or until the filling is set. Cool on wire rack for 30 minutes then refrigerate for several hours (at least 4). Cut into bars and enjoy!
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