LEMON CHEESECAKE BARS RECIPES

Steps:

• Heat oven to 350°F. Unroll 1 can of dough. Place in bottom of ungreased 13x9-inch (3-quart) baking dish. Press in bottom of baking dish.
• In medium bowl, beat cream cheese, 1 cup of the sugar and the lemon peel with electric mixer on medium speed until smooth and creamy. Spread over dough in baking dish. Set aside.
• In medium bowl, mix remaining 1/2 cup sugar, the walnuts and cinnamon; sprinkle evenly over cream cheese mixture.
• Unroll second can of dough. Carefully place on top of walnut mixture, stretching dough to cover filling.
• In small bowl, mix honey and lemon juice; brush over dough.
• Bake 30 to 35 minutes or until golden brown. Cool 20 minutes. Refrigerate about 3 hours or until well chilled. For diamond shapes, cut 6 diagonal parallel lines down length of pan; cut 6 diagonal lines across straight lines.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
• Bake bars 23 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.