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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

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

Nutrition factsNutrition information

Recipe Tips

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.