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Ingredients
Crust:
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1 (16 ounce) package gingersnap cookies, crushed
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⅓ cup brown sugar
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¼ cup butter, melted, or as needed
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1 tablespoon ground ginger
Cheesecake:
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2 (8 ounce) packages cream cheese, softened
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2 eggs
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½ cup white sugar
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¼ cup lemon juice
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2 teaspoons lemon extract
Directions
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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.
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Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
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Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
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Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
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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 (per serving)
265 | Calories |
16g | Fat |
27g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 265 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 8g | 42% |
Cholesterol 55mg | 18% |
Sodium 192mg | 8% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 0g | 1% |
Total Sugars 17g | |
Protein 4g | 7% |
Vitamin C 2mg | 2% |
Calcium 32mg | 2% |
Iron 1mg | 8% |
Potassium 69mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.