Desserts

Lemon-Ginger Cheesecake Bars

(9)

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photo by:kraft

i have alot of cheesecake lovers in my family and this reciepe went over great. no leftovers.

posted by

ploppert

on 4/16/2006

time

prep:

15 min

total:

1 hr 40 min

servings

total:

24 servings, 1 bar each

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What You Need

NABISCO Ginger Snaps, finely crushed

pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

2/3

cup sugar

Grated peel and juice from 1 medium lemon

eggs

2/3

cup apricot preserves

Make It

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.

Kraft Kitchens 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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eafuhrman

posted:1/8/2010

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.

fuzy_white_strawberries

posted:1/9/2007

It was pretty good, but the gingersnaps were impossible to make into crumbs, so the crust wasn't very good.

ploppert

posted:4/16/2006

i have alot of cheesecake lovers in my family and this reciepe went over great. no leftovers.

a cook

posted:3/20/2006

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!!!

cen1152

posted:10/25/2005

I enjoyed this! Very Good!

VeronicaYG

posted:4/18/2005

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!

nancyjeanie

posted:1/11/2005

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!