Lemon-Ginger Cheesecake Bars
  • Cooking Time: 25
  • Servings: 24
  • 30 ginger snaps, finely crushed
  • 2 pkg. (8 0z.) cream cheese, softened
  • 2/3 c. sugar
  • Grated peel and juice from one lemon
  • 2 eggs
  • 2/3 c. apricot preserves
  1. Preheat oven to 350. Sprinkle cookie crumbs evenly onto bottom of greased 13 x 9 baking pan; set aside.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
  3. Add lemon peel and juice; mix well.
  4. Add eggs, 1 at a time, mixing just until blended after each addition.
  5. Pour over crumbs in pan.
  6. Bake 25 minutes or until center is almost set; cool completely.
  7. Spread preserves evenly over cheesecake.
  8. Refrigerate at least 1 hour or until chilled.
  9. Cut into 24 bars to serve. Store leftovers in refrigeration.
  10. 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.
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.