Do you love lemon- flavored anything...or cheesecake? This one received lots of "mmmm....'s"!
1.) 1 box lemon cake mix
2.) 1/3 cup butter, softened
3.) 3 eggs
4.) 1 package (8 oz) cream cheese, softened
5.) 1 cup powdered sugar
6.) 2 tsp grated lemon peel
7.) 2 tbsp lemon juice
1. Heat oven 350 degrees F (or 325 for dark or nonstick pan). In large bowl, beat cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2. In medium bowl, beat cream cheese on medium speed until smooth. On low speed, gradually beat in powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup for topping; refrigerate. Into remaining cream cheese mixture, beat remaining 2 eggs on medium speed until blended. Spread over cake mixture.
3. Bake 25 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
**To make a lemon-blueberry cheesecake bar, stir in 1 cup dried blueberries after beating the remaining 2 eggs into the cream cheese mixture. Continue as directed.**
~ Patty ~