Lemon-Ginger Cheesecake Bars

1. 1

   Preheat oven to 350F.

2. 2

   Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.

3. 3

   Beat Neufchatel and sugar in large bowl with electric mixer on medium speed until well blended.

4. 4

   Add lemon peel and juice; mix well.

5. 5

   Add eggs, 1 at a time, mixing just until blended after each addition.

6. 6

   Pour over crumbs in pan.

7. 7

   Bake 25 minutes or until center is almost set; cool completely.

8. 8

   Spread preserves evenly over cheesecake.

9. 9

   Refrigerate at least 1 hour or until chilled.

10. 10

    Cut into 24 bars to serve.

11. 11

    Store leftover bars in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.