Ree's foolproof cheesecake bars are the perfect summertime treat!#ThePioneerWoman #ReeDrummond #FoodNetwork #KeyLimePie #CheesecakeBarsWatch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!Get the recipe https://foodtv.com/3JCzeu9Subscribe to Food Network http://foodtv.com/YouTubeTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Key Lime Pie Cheesecake BarsRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 3 hr 5 min (includes cooling and chilling time)Active: 35 minYield: 12 barsIngredientsCrust:Nonstick cooking spray, for the baking pan18 whole graham crackers 1 stick salted butter, melted Filling:Three 8-ounce packages cream cheese, at room temperature1 1/2 cups granulated sugar 1/2 cup sour cream 1/2 cup bottled lime juice 1 1/2 teaspoons vanilla extract 4 large eggs Powdered sugar, for topping Grated lime zest, for topping DirectionsFor the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Key Lime Pie Cheesecake Bars | The Pioneer Woman | Food Networkhttps://www.youtube.com/watch?v=D0Ls7CqtcAA
