lotus

previous page: 1195 - Apple Oatmeal Cookies #
  
page up: Shirley McNevich Mom's Best Recipes Vol 5
  
next page: 1207 - Raspberry Pastry Bars #

1198 - Lemon Cheesecake Squares #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

1198 - Lemon Cheesecake Squares #

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs (boxed or make your own)

1/3 cup chopped pecans
1/3 cup white sugar
1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup bottled lemon juice (not fresh)
2 eggs
1 tsp. vanilla

In a bowl add graham cracker crumbs, chopped pecans, white sugar and
melted butter--stir to form a crust paste. Remove 1/3 cup--set aside for later.
Press the rest of the crumb mixture into a greased 9 x 13 cake pan. Bake at
325 degrees for 6-8 minutes or until lightly browned. Remove from oven and
cool crust completely. In a mixer add cream cheese--beat. Add eggs--beat.
Add Eagle brand milk--beat. Remove bowl from mixer--add lemon juice and
vanilla--stir until smooth. Pour batter on top of the cooled crust. Sprinkle
remaining crumbs on top. Bake at 325 degrees for 25-30 minutes or until
inserted knife comes out clean (put inserted knife in the center because
that's the last part to get done). Cool completely, then refrigerate overnight.


 

Continue to:













TOP
previous page: 1195 - Apple Oatmeal Cookies #
  
page up: Shirley McNevich Mom's Best Recipes Vol 5
  
next page: 1207 - Raspberry Pastry Bars #