Heavenly Cheesecake Bars

These are easier to make than regular cheesecake, and sized so that 1-2 bars is enough to satisfy your cheesecake cravings. Unless you're my husband in which case a whole plate isn't enough to satisfy your cheesecake cravings. You can dial up or dial down the lemon depending on how much zest and juice you add. I love to make these year-round and will usually pull a piece or two from the fridge and let it come to room temp before enjoying.

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs, from about 10-11 graham crackers

4 TBS butter, melted

1/4 cup packed brown sugar

1/8 tsp salt

Filling:

2x 8oz packages cream cheese, room temp (16 oz total)

1/4 cup sour cream

1 cup sugar

1 1/2 TBS flour

3 eggs

1 1/2 tsp vanilla

zest of one lemon

1 tsp lemon juice

1/8 tsp salt

Directions:

1. Preheat oven to 375 and line an 8x8 glass pan with over-hanging foil (you'll use it later to easily lift your bars out of the pan). Spray pan with cooking spray

2. In a bowl, combine the graham cracker, butter, brown sugar, and salt. Stir with a fork until all crumbs are coated and be sure no clumps of brown sugar remain.

3. Press the crust into the foil-lined pan, pressing to even the center and up into the sides of the pan

4. Bake crust for 10 mins, then remove from oven and set aside

5. Reduce oven temp to 325

6. In an electric mixer with whisk attachment, combine the cream cheese, sugar, and flour on medium speed until smooth

7. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt and beat on low about 1 more minute

8. Pour filling into slightly cooled crust, then bake in 325 oven for 40-45 mins. The center should still jiggle a little when you take it out.

9. Cool at room temp for 30 mins, then put in the fridge for at least 3 hours, up to overnight.

10. When fully cooled, lift the foil out of the glass pan and flatten it on a cutting board. Cut into 16 even pieces and place in cupcake liners. Don't forget to wipe your knife between cutting for cleaner lines.