Servings 12 bars
Ingredients
- Cooking spray
- 1 1/2 cups finely crushed graham crackers
- 3 Tablespoons unsalted butter, melted
- 2 (8-oz.) packages cream cheese, at room temp
- 1/2 cup sugar
- 1 teaspoon fresh lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon zest, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
Notes
- Storage Instructions: Store the bars in an airtight container in the fridge for up to 3 days.
- Freezing Instructions: These bars freeze beautifully, too! Place cooled bars (cut or uncut) on a plate and freeze uncovered until firm. Then, wrap in heavy-duty aluminum foil, seal in a freezer bag and freeze for up to 2 months. Thaw in the fridge overnight before serving.
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