#1198 - Lemon Cheesecake Squares

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs (boxed or make your own)
1/3 cup chopped pecans
1/3 cup white sugar
1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup bottled lemon juice (not fresh)
2 eggs
1 tsp. vanilla

In a bowl add graham cracker crumbs, chopped pecans, white sugar and melted butter--stir to form a crust paste. Remove 1/3 cup--set aside for later. Press the rest of the crumb mixture into a greased 9 x 13 cake pan. Bake at 325 degrees for 6-8 minutes or until lightly browned. Remove from oven and cool crust completely. In a mixer add cream cheese--beat. Add eggs--beat. Add Eagle brand milk--beat. Remove bowl from mixer--add lemon juice and vanilla--stir until smooth. Pour batter on top of the cooled crust. Sprinkle remaining crumbs on top. Bake at 325 degrees for 25-30 minutes or until inserted knife comes out clean (put inserted knife in the center because that's the last part to get done). Cool completely, then refrigerate overnight.