Lemon-Ginger Cheesecake Bars
Prep time15 min
Total time1hr 40min
ServingsMakes 24 servings, 1 bar each.
Ingredients
- 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
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
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | |
| 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 |