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Lemon-Ginger Cheesecake Bars

Lemon-Ginger Cheesecake Bars recipe
photo by:kraft
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!
15 min
1 hr 40 min
24 servings, 1 bar each
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What You Need

 gingersnaps, finely crushed
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
cup  sugar
 Grated peel and juice from 1 medium lemon
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

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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