Thursday, March 11, 2010

Lemon Cheesecake Bars

1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
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 peel, 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.

Another idea? Try frosting your favorite sugar cookie with lemon buttercream frosting, and slightly tinted to be a pale, pale yellow. LOVE it.

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