Lemon Ginger Cheesecake Bars
With a spicy gingersnap crust and a sweet lemon cream cheese filling, this crowd-pleasing dessert can be served any time of year.
Servings: 16 servings
Calories: 191kcal
Ingredients
For the crust
- 40 gingersnap cookies finely crushed (about 2 cups)
- 1/3 cup butter melted
- 1/4 cup sugar
For the filling
- 3 8 oz. packages cream cheese, softened
- 1 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons flour
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 3 eggs
Instructions
- Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper.
- In a medium bowl, combine the crushed gingersnaps, melted butter and 1/4 cup sugar. Press into the prepared pan in an even layer.
- With an electric mixer, beat the cream cheese until smooth. Add the sugar, salt, flour, lemon zest and juice, and vanilla. Beat at medium speed until creamy.
- Add the eggs and beat until just incorporated.
- Pour the cheesecake mixture over the crust. Bake for 20-23 minutes, or until the cheesecake is just set, but not browned.
- Cool on a wire cooling rack to room temperature, then cover and refrigerate for at least 3 hours before slicing and serving.
Video
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 171mg | Fiber: 1g | Sugar: 19g