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You are here: Home / Dessert / Cheesecake / Lemon Bar Cheesecake

Lemon Bar Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

April 15, 2025 by Hugs & Cookies xoxo 22 Comments

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Lemon Bar Cheesecake

This lemon bar cheesecake is such a perfect Easter dessert. It is light and refreshing even though it is cheesecake. The candied lemon slices are a super fun topping and add the perfect amount of zing and sweetness. Serve this up at your next party to your lemon lovers. You may also enjoy Lemon Raspberry Bread Pudding and Lemon Bars. I hope you try this lemon bar cheesecake soon.

Lemon Bar Cheesecake DSC_0003-001 DSC_0008-001DSC_0021Lemon Bar Cheesecake

DSC_0034How about a slice of lemon bar cheesecake?lemon bar cheesecake

Check out this Cheesecake pan-crazy cool!!! Cheesecake Moat!!!

 

Lemon Bar Cheesecake

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Ingredients
  

  • For crust:
  • 8 ounces vanilla wafers processed to crumbs
  • 3 tablespoons sugar
  • 7 tablespoons butter melted
  • For filling:
  • 4 8-oz. packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • For lemon curd:
  • 6 lemons
  • ½ cup butter softened
  • 2 cups sugar
  • 4 eggs
  • For candied lemons:
  • 2 small lemons
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • ¾ cup water

Instructions
 

  • Make lemon curd:
  • Grate zest from lemons to equal 2 tablespoons. Cut lemons and squeeze to get 1 cup lemon juice.
  • Beat butter and sugar with a hand mixer on medium until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition, then stir in zest. Mixture may look curdled.
  • Transfer mixture to a large saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes.
  • Place plastic wrap directly on warm curd (to prevent a film from forming), and chill at least 4 hours.
  • Make candied lemons:
  • Cut lemons into 1/8-inch-thick slices, removing any seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until rinds are soft. Remove from heat. Place slices in a single layer in a wax paper lined pan. Cool completely, then cover and chill for up to 2 days.
  • Make the crust:
  • Position a rack in the center of the oven and heat the oven to 375°F.
  • In a medium bowl, stir together the vanilla wafer crumbs and 3 tablespoons sugar. Mix in the melted butter until the crumbs are evenly moistened. Transfer the mixture to a 9-inch springform pan and press onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is slightly browned, 9 to 12 minutes. Let the pan cool on a rack.
  • Lower oven temperature to 325°.
  • Make the cheesecake:
  • Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.
  • Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and swirl in with a knife. Spoon the rest of the batter into pan.
  • Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven for 15 minutes longer. Remove cheesecake from oven, run a knife around inside of pan, but keep pan latched.Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
  • Remove sides of pan and place cheesecake on a serving platter. Spoon 1 cup lemon curd over cheesecake, and, if desired, top with candied lemons.
  • Note: You will need to make the lemon curd well in advance so it can chill for at least 4 hours. Also note that cheesecake needs to chill at least 8 hours. If you have any leftover lemon curd, store it in a covered container in your refrigerator up to 2 weeks. I hope you love this lemon bar cheesecake as much as I did!!!!

Adapted from That Skinny Chick via Southern Living 

lemon

Lemon Bar Cheesecake

 

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Filed Under: Cheesecake, Dessert, Fruit Desserts

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Liz says

    February 9, 2014 at 8:24 pm

    Hooray! I was thinking you might pick this recipe…we LOVED it, too!! And look at you getting all acclimated to WP 🙂 Your site looks spectacular. Mine will be live in the wee hours of the morning. xo

    Reply
    • danielle says

      February 9, 2014 at 9:07 pm

      Mine would have been live at midnight if I knew how to set the time right! LOL I tried 00:00!! This cake has been eaten and enjoyed for days!!!!!! xo

      Reply
  2. JackieToo says

    February 10, 2014 at 1:51 am

    The site looks great! 🙂

    Reply
    • danielle says

      February 10, 2014 at 9:04 pm

      Thanks so much!

      Reply
      • Letitia says

        February 13, 2014 at 10:12 pm

        Hi Danielle thanks, I’m from South Africa & love baking cakes. I’m definitely going to make this for my son’s 21st birthday, hope everyone going it.

        Reply
        • danielle says

          February 13, 2014 at 10:15 pm

          Let me kn ow how it comes out!!!

          Reply
  3. Wally says

    February 14, 2014 at 12:55 am

    HOW do you keep the cheesecake from cracking?
    I use a similar recipe though without the lemon curd, just plain.
    Once the cheese cake settles in the oven after baking it cracks in the middle.
    Thanks

    Reply
    • danielle says

      February 14, 2014 at 7:29 am

      This one had a small crack but the curd covers it!!! :heart:

      Reply
    • shelene says

      February 16, 2014 at 3:09 pm

      Putting your cheesecake in a water bath is suppose to stop the cracking.

      Reply
      • danielle says

        February 16, 2014 at 6:09 pm

        Yes, so they say but I have still had cracks with that method-go figure hahaha

        Reply
  4. Betty Stephenson says

    March 4, 2014 at 9:27 pm

    CAN I ORDER YOUR DESSERTS !!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
    • danielle says

      March 4, 2014 at 9:30 pm

      That is very sweet but I don’t do orders. Thanks for asking!!!

      Reply
  5. Allison Lee says

    March 9, 2014 at 12:03 am

    I love your website so much, I bake stuff from it all the time and my family loves it. I just tried this recipe tonight but baked as bars instead of a cake! We’ll see how it turns out! Cheers from Las Vegas 🙂

    Reply
    • danielle says

      March 9, 2014 at 9:46 am

      ooh!! hope it is fabulous!!!! xo

      Reply
  6. danielle says

    October 16, 2014 at 2:33 pm

    When i put the crust on the side of the pan is there an easy way to do it? I can pat the crust down on the bottom just fine but my sides always fall off lol

    Reply
  7. sandy says

    October 16, 2014 at 7:51 pm

    approx how many vanilla wafers = 8 ozs?

    Reply
  8. Joan wise says

    January 3, 2015 at 5:00 am

    Hi Danielle, I had made these cheesecake in the past and it was astounding! Now I’m making it again for the second time,and I’m going to serve it with my friend during at the luncheon in my house this coming Friday.
    Thanks for the delicious dessert:-) keep coming up with your creation and creativity.great job! Thanks again.

    Reply
    • danielle says

      January 3, 2015 at 9:41 pm

      Thank you soooo much-loved reading this!

      Reply

Trackbacks

  1. Lemon Bar Cheesecake | Food and Everything Else says:
    February 10, 2014 at 9:17 pm

    […] For crust: 8 ounces vanilla wafers, processed to crumbs 3 tablespoons sugar 7 tablespoons butter, melted For filling: 4 (8-oz.) packages cream cheese, softened 1 cup granulated sugar 4 large eggs 2 teaspoons vanilla extract For lemon curd: 6 lemons 1/2 cup butter, softened 2 cups sugar 4 eggs For candied lemons: 2 small lemons 1 cup sugar 2 tablespoons fresh lemon juice 3/4 cup water   Visit Hugs and Cookies xoxo <Click here for directions […]

    Reply
  2. Foodies Network » Lemon Bar Cheesecake says:
    February 11, 2014 at 12:36 pm

    […] Lemon Bar Cheesecake […]

    Reply
  3. Peanut Butter & Jelly Cheesecake says:
    October 15, 2019 at 9:53 pm

    […] a new cheesecake and was having a hard time thinking of a new flavor! I have made cookie dough, lemon, Cherry topped, peanut butter cup, brownie, no-bake, samoa…I could go on and on! BUT, peanut […]

    Reply
  4. Scrumptious Lemon Curd - Hugs and Cookies XOXO says:
    January 23, 2020 at 8:47 pm

    […] straight from the jar with a spoon….and some whipped cream! Or, you can use this to make my Lemon Bar Cheesecake which is nothing short of […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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