Ingredients
18
18 servings
- •1 (16 ounce) package gingersnap cookies, crushed
- •0.33333334326744 cup brown sugar
- •0.25 cup butter, melted, or as needed
- •1 tablespoon ground ginger
- •2 (8 ounce) packages cream cheese, softened
- •2 eggs
- •0.5 cup white sugar
- •0.25 cup lemon juice
- •2 teaspoons lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Nutritional Facts
Per 18 servings
- Calories: 265
- Carbohydrate: 27g
- Fat: 16g
- Fiber: 0g
- Protein: 4g
- Sugar: 17g
Related Recipes
Ginger-Lemon Cheesecake Bites
Orange-Gingerbread Cheesecake Bars
Gingerbread Cheesecake Bars
Cheesecake Lemon Bars
Lemon Cheesecake Cookies
Lemon Cheesecake Bars
Gingersnap Cheesecake Crust
Ginger Bars
Gingerbread Cheesecake
Gooey Red Velvet Cheesecake Bars
Perfect Pumpkin Cheesecake Bars
