Lemony Cheesecake Squares

  • 2 cups vanilla wafer crumbs
  • 1/4 cup sugar
  • 1/2 cup margarine or butter, melted
  • 24 oz cream cheese (three 8 oz packages) cream cheese, softened
  • 14 oz can Eagle brand sweetened condensed milk (NOT evaporated milk)
  • 3 eggs
  • 1/2 cup ReaLemon lemon juice from concentrate
  • 3/4 cup strawberry preserves

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine crumbs, sugar, and margarine; press firmly on bottom of 9×13-inch baking pan.
  3. Bake 8 minutes. Cool. Reduce oven temperature to 300 degrees.
  4. In large mixer bowl, beat cream cheese until fluffy.
  5. Gradually beat in condensed milk until smooth.
  6. Add eggs and lemon juice; mix well.
  7. Spread preserves evenly over prepared crust.
  8. Pour cream cheese mixture over preserves.
  9. Bake 45 to 50 minutes or until center is set.
  10. Cool. Chill thoroughly.

(Source is most likely Borden, given the product placements and the top half of a can shown in the clipping.)

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