Lemon-Ginger Cheesecake Bars

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 egg s
  • ⅔ cup apricot preserves

Nutrition facts

Recipe Tips

1

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

2

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.

3

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.