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Desserts

Lemon-Ginger Cheesecake Bars

Lemon-Ginger Cheesecake Bars recipe
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

30
 gingersnaps, 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

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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