Lemon Cheesecake Dessert
A refreshing and tangy lemon cheesecake dessert with a crunchy pecan crust, perfect for gatherings or special occasions, offering a delightful balance of sweetness and citrus flavor.
Ingredients
Instructions
- In a bowl, combine the graham cracker crumbs, finely chopped pecans, and sugar.
- Add melted butter and mix well; set aside 1/2 cup of this mixture.
- Press the remaining crumb mixture into a greased 13 x 9 inch baking dish.
- Bake at 325°F (163°C) for 8 minutes.
- Meanwhile, in a small bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk, eggs, and lemon juice, then beat until smooth.
- Spoon the cream cheese mixture over the crust.
- Sprinkle with the reserved crumb mixture on top.
- Bake for 30 minutes or until the center is almost set.
- Cool on a wire rack.
- Store in the refrigerator.
Tips & Substitutions
For a more pronounced lemon flavor, consider adding lemon zest to the cream cheese mixture. If you're out of pecans, walnuts or almonds can serve as great substitutes. Ensure the cream cheese is thoroughly softened for a smooth texture. You can also use a pre-made graham cracker crust if you're short on time.
Serving Suggestions
This lemon cheesecake dessert is delightful on its own but can be enhanced with a dollop of whipped cream or a sprinkle of fresh berries. It pairs beautifully with Yvonne'S Salad for a refreshing meal. Consider serving it after a hearty main course like Hearty Hot Dog Casserole for a perfect balance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can be served chilled or at room temperature. If you want to enjoy it warm, gently reheat individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cheesecake Dessert contains roughly 344 calories, with 5g protein, 26g carbohydrates, and 26g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese in this recipe?
Yes, you can substitute low-fat cream cheese for regular cream cheese. However, the texture may be slightly different, and it might not be as rich and creamy as the original version.
What can I do if I don't have sweetened condensed milk?
If you don't have sweetened condensed milk, you can make your own by simmering 2/3 cup of milk with 1/3 cup of sugar until it thickens, or use evaporated milk mixed with sugar as a substitute.
Can I freeze this lemon cheesecake dessert?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be stored for up to 2 months. Thaw it in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).