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Lemon-Ginger Cheesecake Bars

Prep time

15 min

Total time

1 hr 40 min

Servings

Makes 24 servings, 1 bar each.

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Ingredients

30 NABISCO Ginger Snaps, finely crushed
2 pkg. (8 oz. each) Neufchatel cheese, softened
2/3 cup sugar
grated peel and juice from 1 medium lemon
2 eggs
2/3 cup apricot preserves

Preparation

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.

Nutrition Notes

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

Recipe Tips

NoteFor best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.

Variation - Double Lemon Ginger Cheesecake BarsPrepare as directed, substituting lemon curd for the apricot preserves.

How to Crush GingersnapsPlace cookies in food processor container; cover. Process until finely crushed.

68999

Nutrition Information Nutrition per serving
Calories		130
Total fat		5g
Saturated fat		3g
Cholesterol		30mg
Sodium		160mg
Carbohydrate		19g
Dietary fiber		0g
Total sugars		13g
Protein		3g
Vitamin A		4%DV
Vitamin C		0%DV
Calcium		2%DV
Iron		2%DV

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