LEMONY CHEESECAKE BARS

1 1/2 cups graham cracker crumbs
1/3 cup finely chopped pecans
1/3 cup sugar
1/3 cup melted butter
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 eggs
1/2 cup ReaLemon Lemon Juice from Concentrate

Preheat oven to 325 degrees F.

Combine graham cracker crumbs, pecans, sugar, and melted butter in mixing bowl. Mix well. Reserve 1/3 cup; press remaining mixture into a 13x9x2-inch baking pan.

Bake 6 minutes. Remove and cool on wire rack.

Beat cream cheese in large mixing bowl until fluffy. Gradually beat in condensed milk. Add eggs, beat until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to cover.

Bake about 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator. Cut into bars to serve.

Makes 2 dozen bars
Source: Eagle Brand