These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
1 hr 20 mins
total:
2 hrs 10 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.

  • Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.

  • Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.

  • Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.

  • Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

Cook's Note:

You can add lemon zest for more flavor or omit the lemon altogether and make a vanilla cream cheese.

Nutrition Facts

265 calories; protein 3.7g 7% DV; carbohydrates 27.3g 9% DV; fat 16g 25% DV; cholesterol 54.8mg 18% DV; sodium 192.4mg 8% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/27/2016
5.21.16 I mixed up the cheesecake mixture, and wanted more lemon flavor, so I did add lemon zest in addition to lemon juice. The crust turned out crumbly, and about half of it stayed in the dish when it was cut into squares. When I patted it into the dish, it felt like it needed more butter, but I hate to change a recipe too much first time I make it. There either needs to be more butter added to the gingersnap crumbs (and I weighed the crumbs, so I know the amount was correct), or the amount of crumbs needs to be reduced...or maybe both. The crust-filling ratio seemed to be disproportionate to me. Even my husband said you need more cheesecake filling on these. So if I make these again, I’d reduce the amount of crumbs, add more butter if necessary and, maybe, even add a little more cream cheese. On the positive side, they taste delicious, the lemon-gingersnap-cream cheese partner really well, and my 4-star rating is based on taste. Thanks for sharing. Read More
(5)

Most helpful critical review

Rating: 3 stars
10/23/2017
The ginger was too strong for my liking... most of the bars ended up in the trash unfortunately Read More
(1)
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/27/2016
5.21.16 I mixed up the cheesecake mixture, and wanted more lemon flavor, so I did add lemon zest in addition to lemon juice. The crust turned out crumbly, and about half of it stayed in the dish when it was cut into squares. When I patted it into the dish, it felt like it needed more butter, but I hate to change a recipe too much first time I make it. There either needs to be more butter added to the gingersnap crumbs (and I weighed the crumbs, so I know the amount was correct), or the amount of crumbs needs to be reduced...or maybe both. The crust-filling ratio seemed to be disproportionate to me. Even my husband said you need more cheesecake filling on these. So if I make these again, I’d reduce the amount of crumbs, add more butter if necessary and, maybe, even add a little more cream cheese. On the positive side, they taste delicious, the lemon-gingersnap-cream cheese partner really well, and my 4-star rating is based on taste. Thanks for sharing. Read More
(5)
Rating: 3 stars
10/23/2017
The ginger was too strong for my liking... most of the bars ended up in the trash unfortunately Read More
(1)
Rating: 4 stars
08/14/2016
I used a 10 oz. bag of gingersnap cookies and the crust still came out pretty thick but it had a nice ginger flavor which was what I was looking for. Read More
(1)
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Rating: 3 stars
08/09/2018
Too much crust not enough topping. A little too sweet for our taste. Read More