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April 2003 Issue
Speedy Cheesecake Bars
by Ronda L. Halpin
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Cheesecake has a hold on many people's lives. It's a delightful dessert, but time-consuming to make or expensive to buy. Well, if you're into cheesecake, but not the time it takes to make it, try these speedy cheesecake bars.

It's as simple as pressing a standard graham cracker crust into the bottom of a pan, pouring a three ingredient filling over it and baking it for a half an hour. Since it's a thin bar recipe, it cools quickly and can be topped with any number of sweet fillings or eaten as is. It's quick, it's easy, and it’s yummy!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Speedy Cheesecake Bars

For crust:
  • 1 1/4 c. graham cracker crumbs
  • 2 T. butter or margarine, melted
  • 1/4 c. sugar
For filling:
  • 8 oz. lowfat cream cheese, softened
  • 2 large eggs
  • 2/3 c. sugar
Combine the crust ingredients in a bowl and toss to combine. Press the mixture into the bottom of a 9 X 13-inch baking pan coated with cooking spray.

Meanwhile, in a large bowl, combine the remaining ingredients and beat thoroughly until no lumps remain. Pour the filling over the graham cracker crust. Bake in a preheated 350-degree oven for 30 minutes and cool on a wire rack before transferring to the refrigerator to chill. Top as desired or enjoy it as is!

  • Yields: 16-24 servings
  • Preparation Time: 40 minutes, plus chilling time

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