Lemon Cheesecake Bars
Serves: 12
1-1/2 cups soft coconut macaroon cookie
crumbs (Kosher for Passover)
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream
Cheese, softened
1/2 cup sugar
1 Tbsp. fresh lemon juice
1/2 tsp. imitation vanilla
1/2 tsp. grated lemon peel
2 eggs
MIX crumbs and margarine. Press onto bottom of greased 8-inch square baking pan. Mix cream cheese, sugar, lemon juice, vanilla and lemon peel with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
POUR cream cheese mixture over crust.
BAKE at 350°F for 20 to 25 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
How To : Easily Remove Bars From Pan: Line pan with foil before pressing crumb mixture onto bottom of pan.
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