Lemon Cheesecake Bars

1 ½ c. graham cracker crumbs

1/3 c. finely chopped pecans

1/3 c. sugar

1/3 c. melted butter or margarine

2 – 8oz. cream cheese blocks, softened

1 can of Eagle Brand condensed milk

2 eggs

½ c. Lemon Juice

Preheat oven to 325 degrees. Combine graham cracker crumbs, pecans, sugar, and melted butter in a mixing bowl. Set aside ¼ cup of crumb mixture; press remaining mixture into a 9 x 13 inch baking pan. Bake 6 minutes. Remove from oven and cool on wire rack.

With mixer, beat cream cheese in a 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. Sprinkle with reserved crumbs. Bake 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Chill in refrigerator until serving time. Cut into bars to serve. Store leftovers covered in refrigerator.