Lemon Cheesecake Bars with Gingersnap Crust recipes

Lemon Cheesecake Bars with Gingersnap Crust recipes
22 Ingredients
  • crust
  • 25 gingersnaps (about 6 1/2 ounces)
  • 2 teaspoons cornstarch
  • 2 tablespoons butter, melted
  • 1 teaspoon grated peeled fresh ginger
  • baking spray
  • 8 ounces 1/3-less-fat cream cheese, softened
  • 4 ounces fat-free cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1/4 cup light sour cream
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/3 cup sugar
  • 1/2 teaspoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon butter
Nutrition
184
9% daily value
16 servings
                                       
                                            vegetarian
     

Fat

15% 9

Saturated

24% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 22

Fiber

1% 0

Sugars

- 16

Sugars, added

- 10

Protein

8% 4

Cholesterol

23% 69

Sodium

7% 167

Calcium

6% 64

Magnesium

1% 5

Potassium

2% 101

Iron

9% 2

Zinc

3% 0

Phosphorus

12% 84

Vitamin A

10% 88

Vitamin C

3% 3

Thiamin (B1)

4% 0

Riboflavin (B2)

8% 0

Niacin (B3)

2% 0

Vitamin B6

2% 0

Folate equivalent (total)

3% 12

Folate (food)

- 12

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

2% 0

Vitamin E

2% 0

Vitamin K

1% 1
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