Ingredients
The following ingredients have 9 Servings
- Nonstick cooking spray
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/2 teaspoon McCormick® Ginger, ground
- 3 packages, 8 ounces each fat-free cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup fat-free milk
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons McCormick® Pure Lemon Extract or lemon zest
- 1 teaspoon McCormick® Pure Vanilla Extract
- 3 large eggs
- Fresh raspberries and lemon peel, for garnish, optional
Instruction
- Preheat oven to 350 degrees F. Line a 9 x 9-inch baking pan with aluminum foil and coat lightly with cooking spray.
- In a medium bowl, mix graham cracker crumbs, butter and ground ginger. Press firmly into the bottom of baking pan and refrigerate until ready to use.
- In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs one at a time, beating until well blended after each addition. Pour mixture over crust.
- Bake 40 to 45 minutes, or until center is almost set. Cool completely in pan set on top of a wire rack.
- Refrigerate 4 hours or overnight. Lift cheesecake out of pan and onto a cutting board. Cut into equal-sized bars and garnish with raspberries and lemon peel, if desired.
- Refrigerate leftover bars in a re-sealable container, up to 5 days, or freeze up to 1 month.
- Enjoy!
