Lemon-Ginger Cheesecake Bars

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

Prep Time: 15 min
Total Time: 1 hr 40 min
Makes: 24 servings, 1 bar each

Preparation:
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.


Nutrition (per serving)
Calories 130
Total fat 5g
Saturated fat 3g
Cholesterol 30mg
Sodium 160mg
Carbohydrate 19g
Dietary fiber 0g
Sugars 13g
Protein 3g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 2%DV


** I think I'm going to try to make these next week with fat free cream cheese & egg whites & then re-analyze the recipe for cals & fat. Sounds good though! 130 cals isn't too bad for a dessert! **