Layered Lemon Cheesecake Dessert Bars Recipe

 

Lemon Sour Cream Cheesecake Dessert Bars with Lemon Oreo Crust - Easy Layered Treats Recipe

This EASY and yummy Spring and Summer treat recipe is for all of us who love all things LEMON!   Layers of buttery lemon oreo crust, smooth lemon zested filling, creamy, light cheesecake and topped off with lusciously sweet sour cream.  This is going to be your new favorite lemon dessert recipe for parties and family night!  

Layered Lemon Cheesecake Dessert Bars
Yummy and Easy and perfect for Spring and Summer!
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7172 calories
844 g
1947 g
398 g
98 g
202 g
2251 g
4386 g
690 g
3 g
153 g
Nutrition Facts
Serving Size
2251g
Amount Per Serving
Calories 7172
Calories from Fat 3506
% Daily Value *
Total Fat 398g
612%
Saturated Fat 202g
1010%
Trans Fat 3g
Polyunsaturated Fat 33g
Monounsaturated Fat 120g
Cholesterol 1947mg
649%
Sodium 4386mg
183%
Total Carbohydrates 844g
281%
Dietary Fiber 16g
63%
Sugars 690g
Protein 98g
Vitamin A
231%
Vitamin C
125%
Calcium
109%
Iron
261%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE OREO CRUST
  2. One 15.25 oz. package of Lemon Oreos
  3. 6 Tablespoons Melted Unsalted Butter
  4. FOR THE LEMON LAYER
  5. 1 1/2 Cups Granulated Sugar
  6. 1 Tablespoon All Purpose Flour
  7. 1 1/2 Tablespoons Lemon Zest (approximately the zest of 2 medium sized lemons)
  8. 1/2 Cup Lemon Juice (fresh or bottled)
  9. 4 Large Eggs
  10. FOR THE CHEESECAKE LAYER
  11. 2 (8 oz.) Packages of Softened Cream Cheese (not melted)
  12. 3/4 Cup Granulated Sugar
  13. 2 Large Eggs
  14. 1 teaspoon Vanilla Extract
  15. 1/4 Cup Sour Cream
  16. FOR THE SOUR CREAM TOPPING LAYER
  17. 1 Cup Sour Cream
  18. 4 Tablespoons powdered sugar
Instructions
  1. Preheat your oven to 350 degrees.
  2. OREO CRUST LAYER
  3. Use a blender, food processor, or add the oreos to a large ziplock baggie and smash them with a mallet turning them into crumbs. Combine the cookie crumbs and the 6 tablespoons of melted butter (I microwaved my butter for 40 seconds in a coffee mug) into a large ziplock bag and mush and mix it all together real good. Dump your oreo and butter crust mixture into a 9 by 13 baking dish and spread it around pressing it evenly covering the entire bottom of your dish.
  4. LEMON FILLING LAYER
  5. Using a wire whisk by hand, whisk together sugar and flour. Then add in lemon zest, lemon juice and the eggs. Whisk until they are well blended and set this mixture aside. RESIST THE URGE to pour it over your crust just yet. It will just soak into the crust, so put it aside and let's move on to our cheesecake filling layer to keep you from making bad decisions.
  6. CHEESECAKE FILLING LAYER
  7. In a mixing bowl (use your stand mixer or electric hand mixer) set on low speed, cream together the softened cream cheese and granulated sugar until smooth (about 30 seconds is all). Mix in your eggs ONE AT A TIME, mixing the first in and then adding the second along with the vanilla. Now mix in your sour cream. Tap your bowl against the countertop 10 times to release any large air bubbles that might have formed.
  8. Pour the lemon filling over your crust. It will all level out nicely on its own or you can tip your dish side to side to help it along. Skim off any air bubbles that might have formed.
  9. Pour your cheesecake filling on top of the lemon layer and gently spread it out evenly from edge to edge. I use a silicone spatula to gently spread it nice and even.
  10. Bake it in your preheated oven at 350 degrees until it only jiggles SLIGHTLY, about 30-36 minutes depending on your oven. Remove it from the oven and turn the temperature of your oven down to 325 degrees.
  11. SOUR CREAM TOPPING LAYER
  12. In a small mixing bowl, use a wire whisk by hand to mix together your sour cream and powdered sugar. Once your oven has cooled to 325 degrees, spread your topping evenly over the top of your bars and bake for 10 minutes.
  13. Remove from oven and allow your bars to cool to room temperature (about 45 minutes). Chill uncovered in the refrigerator for at least 2 hours. After 2 hours, if you aren't serving it right away, cover your bars with plastic wrap or a lid. Cut into pretty squares, serve and enjoy the "ooos" and "aaaaahs" and many requests for your recipe!
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calories
7172
fat
398g
protein
98g
carbs
844g
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