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Lemon-Ginger Cheesecake Bars




Source of Recipe


Kraft


List of Ingredients




30 NABISCO Ginger Snaps, finely crushed
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2/3 cup sugar
Grated peel and juice from 1 medium lemon
2 eggs
2/3 cup apricot preserves


Recipe



PREHEAT oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
BEAT Neufchatel 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 leftover bars in refrigerator.