Lemon Honey Cheesecake Squares

6 large or 12 ½ size graham crackers
2.5 T. sugar
3 T. butter, melted
2 packages cream cheese (I use low-fat)
2 large eggs
4 t. fresh grated lemon zest
2 T. fresh lemon juice
½ c. honey
Preheat oven to 325 degrees.
Crumble graham crackers into a food processor and finely grind along with the sugar.
Add melted butter and pulse until butter is incorporated. Pour into a 9” pan and press
mixture evenly into bottom. Bake for 10 minutes while you prepare the filling. Let cool
for 5 minutes.
Beat cream cheese until soft. Add eggs, lemon zest, lemon juice and honey and mix
well. Pour onto crust and bake until slightly puffed and set, about 30 minutes. Let cool
and then chill, covered until cold.
This recipe originally called for ¼ c. milk but I think it makes the filling a little “loose” so I
have omitted it.
Makes 1 9” pan about 16 squares

DessertsBeth Conrey