Lemon Ginger Cheesecakes

Mary Kay Bishop

Servings: 8

Ingredients

• 1/3 cup lemon juice
• 1 TSP vanilla
• 1 TSP lemon rind, grated
• 2 cups ginger snap crumbs
• lemon rind curls or garnish
• 1/4 TBSP butter, melted
• 3 TBSP brown sugar
• 4 eggs
• 24 oz low-fat cream cheese, softened
• 1 cup sugar

1. Preheat oven to 325 degrees.
2. Line 18 muffin tin cups with cupcake papers. Combine ginger snap crumbs with butter and brown sugar; press mixture into the bottoms of papers. Do not bake.
3. Beat cream cheese and sugar until well mixed. Add eggs, lemon juice, vanilla, and lemon rind; beat thoroughly. Pour mixture into crusts. Bake at 325 degrees for 20 minutes. Freeze for 30 minutes. Top with curls of lemon rind.