If you’ve got some extra NILLA Ginger Snaps, you can put them to good use by making these luscious Lemon-Ginger Cheesecake Bars. If you’re a lemon fan, you can double up the lemon taste by substituting lemon curd for the apricot preserves.
Prep Time: 15 min
Total Time: 1 hr 40 min
Makes: 24 servings, 1 bar each
Nutritional Information
Ingredients
30 NABISCO Ginger Snaps, finely crushed
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
2/3 cup sugar
Grated peel and juice from 1 medium lemon
2 eggs
2/3 cup apricot preserves
Instructions
PREHEAT oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13×9-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.
by Tweets that mention Lemon-Ginger Cheesecake Bars | Love My Philly -- Topsy.com, on November 6 2009 @ 3:07 pm
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