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 or margarine
• 2 packages (8 oz.) cream cheese, softened
• 1 can Eagle Brand Sweetened Condensed Milk
• 2 eggs
• 1/2 cup ReaLemon Lemon Juice from Concentrate

Instructions:
Preheat oven to 325°. Combine graham cracker crumbs, pecans, sugar and melted butter in a mixing bowl. Set aside 1/4 cup of crumb mixture; press remaining mixture into a 13 x 9-inch baking pan. Bake 6 minutes. Remove form oven and cool on wire rack. With mixer, beat cram cheese in a large mixing bowl until fluffy. Gradually beat in EagleŽ Brand. Add eggs; beat until just combined. Stir in ReaLemon. 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.