No springform pan needed for this cheesecake recipe – just use your 13x9-inch pan. For a very special garnish, top cheesecake with Berry Topping (see tip).
15m
PREP TIME
45m
COOK TIME
198
CALORIES
10
INGREDIENTS
No springform pan needed for this cheesecake recipe – just use your 13x9-inch pan. For a very special garnish, top cheesecake with Berry Topping (see tip).
15m
PREP TIME
45m
COOK TIME
198
CALORIES
10
INGREDIENTS
Ingredients 24 Servings
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/2 teaspoon McCormick® Ground Ginger
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/4 cup milk
- 2 tablespoons flour
- 1 1/2 teaspoons McCormick® Pure Lemon Extract
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 3 eggs
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
- 2 Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- 3 Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
- 4 Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
NUTRITION INFORMATION
(per Serving)
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