Lemon-Ginger Cheesecake Bars
30 ginger snaps, finely crushed
2 pkg. (8 0z.) cream cheese, softened
2/3 c. sugar
Grated peel and juice from one lemon
2/3 c. apricot preserves
Preheat oven to 350. Sprinkle cookie crumbs evenly onto bottom of greased 13 x 9 baking pan; set aside.
Beat cream cheese 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 leftovers in refrigeration.
Note:I did add a couple of tablespoons of melted butter to the ginger snaps and pressed them in the pan. It seemed to make the crust a little less crumbly and cleaner to get out of the pan.
Pairs Well With
I found this recipe on a box of ginger snaps. My daugter's favorite dessert flavor is lemon (I don't know how that happened, chocolate rules!)She also loves ginger snaps, so this was a winner with her.