PHILADELPHIA 3-STEP Lemon Cheesecake Bars

Yield:

Makes 16 servings, one bar each

Recipe from

Recipe from

Recipe Time

Prep: 10 Minutes

Ingredients

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

Preparation

PREHEAT oven to 350° F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.

BEAT 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.

BAKE 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.

Nutritional Information
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

Note:

March 2010