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If you like cheesecake and you like crème brulee then you’re going to love this dessert. It’s the best of both worlds. These bars a easy to make ahead of time and pop in the fridge until you’re ready. I cut them in larger squares which equaled 9 servings instead of the 16 squares, but I would cut them in 16 next time since they’re a little rich in flavor. Yummy!!

Lemon Cheesecake Crème Brulee Bars
(Adapted from Lauren’s Latest)
yield: 16 squares

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1/2 cup softened butter
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz. softened cream cheese
1-14 oz. can sweetened condensed milk
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
5 tablespoons fine granulated sugar for brulee-ing, approximately

Preheat oven to 350 degrees. Line an 8×8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside.

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In large bowl, combine butter, sugar, flour and vanilla until dough forms.

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Press evenly into the bottom of prepared dish. Set aside.

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In another bowl, whip cream cheese.

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Stir in sweetened condensed milk. Scrape sides and mix again.

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Pour in egg, lemon zest and juice.

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Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly.

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Pour over top cookie bottom and smooth the top.

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Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate.

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Cut into 16 squares and separate.

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Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar.

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Torch the tops until the sugar melts and turns an amber color. {If you don’t have a torch, place under the broiler}. Return squares to fridge until ready to serve.

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