Lemon Marbled Cheesecake Squares

Preheat your oven to 325°F (163°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.

In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract; beat until well combined.

Add eggs one at a time, beating after each addition just until blended. Mix in sour cream, lemon zest, and lemon juice until smooth.

Pour the cheesecake filling over the crust and smooth the top.

Drop spoonfuls of lemon curd over the cheesecake batter. Use a knife or skewer to swirl the lemon curd into the batter, creating a marbled effect.

Bake for 35-40 minutes or until the center is set. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.

Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars before serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour plus chilling time

Kcal: 300 kcal per serving | Servings: 16 bars