Lemony Cheesecake Bars
1-1/2 cups graham cracker crumbs
1/3 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter or margarine, melted
2 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk - not evaporated
2 large eggs
1/2 cup lemon juice from concentrate
Preheat oven to 325ºF. In medium bowl, combine graham cracker crumbs, pecans, sugar and butter. Set aside 1/4 cup crumb mixture; press remaining mixture onto bottom of 13 x 9 x 2-in. baking pan. Bake 6 minutes. Remove from oven; cool.
In large bowl with electric mixer on low speed, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; beat until just combined. Stir in lemon juice. Carefully spoon mixture over prepared crust in pan. Sprinkle with reserved crumbs.
Bake 30 minutes until knife inserted near center comes out clean. Cool 1 hour. Chill in refrigerator until ready to serve. Cut into bars. Store leftovers, covered, in refrigerated.