Limoncello Liqueur Plus Cheesecake Squares
Indulge in the perfect harmony of zesty citrus and luscious creaminess with these Limoncello Liqueur Cheesecake Squares. This recipe combines a buttery graham cracker crust, a velvety cream cheese filling infused with bright lemon zest, tangy juice, and the unique sweetness of limoncello liqueur, all topped with a silky limoncello glaze for a truly decadent finish. With just 25 minutes of prep and simple, approachable steps, these rich and refreshing squares are an ideal dessert for dinner parties, summer soirées, or a sweet treat any time of year. Perfectly portioned for 16 servings, these cheesecake squares are a sophisticated twist on classic cheesecake bars that will delight lemon lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter
- 1 tablespoon granulated sugar
- 16 ounces cream cheese
- 1 cup sour cream
- 3 quarters cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons limoncello liqueur
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 2 tablespoons limoncello liqueur (for glaze)
Instructions
Preheat your oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Stir until the mixture resembles damp sand.
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy, about 2 minutes.
Add the sour cream, 3/4 cup of granulated sugar, and beat until well combined.
Add the eggs one at a time, mixing after each addition until incorporated.
Stir in the vanilla extract, 3 tablespoons of limoncello, lemon zest, and lemon juice until evenly blended.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not wet.
Remove the pan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of limoncello in a small bowl until smooth.
Drizzle the glaze over the chilled cheesecake layer and spread evenly.
Once the glaze has set, use the parchment overhang to lift the cheesecake out of the pan. Cut into 16 squares.
Serve chilled and enjoy the tangy, creamy, and refreshing flavors of the cheesecake squares.
Nutrition Facts
Calories |
5455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.3 g | 431% | |
| Saturated Fat | 188.9 g | 944% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1379 mg | 460% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 541.6 g | 197% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 399.8 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 987 mg | 76% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
