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!
What You Need
Original recipe yields 24 servings
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 egg s
2/3 cup apricot preserves
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Let's 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.
For best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.
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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 bar each
* 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.