Comida Kraft
Recipe Box

Lemon-Ginger Cheesecake Bars

Lemon-Ginger Cheesecake Bars is rated 4.111111111111111 out of 5 by 9.
Prep Time
15
min.
Total Time
1
hr.
40
min.
Servings

24 servings, 1 bar each

You'd think we'd be satisfied with making these Lemon-Ginger Cheesecake Bars a Healthy Living Recipe. But no. We thought we'd make them easy, too!

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What You Need

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Make It

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  • 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.

Note

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

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 24 servings, 1 bar each

Healthy Living

  • Generally Nutritious

Diet Exchange

  • 1 Carbohydrate
  • 1 Fat

Nutrition Bonus

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

Nutritional Information

Serving Size 24 servings, 1 bar each
AMOUNT PER SERVING
Calories 130
Total fat 5g
Saturated fat 3g
Cholesterol 30mg
Sodium 160mg
Carbohydrate 19g
Dietary fiber 0g
Sugars 13g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from One word - AWESOME! One word - AWESOME!!! This recipe is so good. I was pleasantly surprised at how light the dessert was. Your belly didn't feel heavy after eating it. The perfect blend of ginger and lemon is such a wonderful combination. I did have a little trouble laying down the cheesecake on top of the ginger snaps. I would put the cheese down and the ginger snaps would stick to the spoon when I would try and spread the mixture out. (It may have been b/c my mixure wasn't softened enough??) It didn't really matter anyway b/c the apricot presever covered my mistakes :) Me, personally, I felt the apricot preserve was a little sweet, but my other guests disagree. Overall, I will definitely be making this again. Superb!!!
Date published: 2006-03-20
Rated 5 out of 5 by from I can't wait to try it out, but I intend to substitute Splenda for the sugar, which should make it... I can't wait to try it out, but I intend to substitute Splenda for the sugar, which should make it more diabetic-friendly. And I don't think the apricot preserves would add that much to it; rather, that might just overwhelm it!
Date published: 2005-01-11
Rated 2 out of 5 by from Disappointing flavor because of the gingersnap crust, which overpowered even the lemon. Disappointing flavor because of the gingersnap crust, which overpowered even the lemon. It's got all the potential so I will definitely make this again but with either a graham or tart crust.
Date published: 2010-01-09
Rated 5 out of 5 by from This is an amazing recipe, and if you're really looking to impress "that certain someone" with your... This is an amazing recipe, and if you're really looking to impress "that certain someone" with your cooking skills, this'll do the trick!
Date published: 2005-04-19
Rated 3 out of 5 by from It was pretty good, but the gingersnaps were impossible to make into crumbs, so the crust wasn't... It was pretty good, but the gingersnaps were impossible to make into crumbs, so the crust wasn't very good.
Date published: 2007-01-10
Rated 5 out of 5 by from i have alot of cheesecake lovers in my family and this reciepe went over great. i have alot of cheesecake lovers in my family and this reciepe went over great. no leftovers.
Date published: 2006-04-17
Rated 4 out of 5 by from I enjoyed this! I enjoyed this! Very Good!
Date published: 2005-10-25
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