Lemon-Ginger Cheesecake Bars

Name: Lemon-Ginger Cheesecake Bars
Prep time: 15 min
Total time: 100 min
Yield: 24
Ingredients: 30 NABISCO Ginger Snaps, finely crushed; 2 pkg. Neufchatel cheese, softened; ⅔ cup sugar; lemon; 2 eggs; ⅔ cup apricot preserves

These homemade cheesecake bars are easy to make ahead and refrigerate until you're ready to serve. The creamy lemon cake is perfect in a ginger spiced crust.

Well-being Choice

Nutrition Bonus

These delicious lemon bars, made with better-for-you products, can easily fit into a healthful eating plan for you and your family.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings, 1 bar each.

Ingredient list

30 NABISCO Ginger Snaps, finely crushed
2 pkg. (8 oz. each) Neufchatel cheese, softened
⅔ cup sugar
grated peel and juice from 1 medium lemon
2 eggs
⅔ cup apricot preserves

Directions

Preheat oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.

Beat Neufchatel and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbs in pan.

Bake 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator.

Recipe Tips

Note
For best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.
Variation - Double Lemon Ginger Cheesecake Bars
Prepare as directed, substituting lemon curd for the apricot preserves.
How to Crush Gingersnaps
Place cookies in food processor container; cover. Process until finely crushed.