Key Lime Cheesecake Bars with Ginger Snap! Crust

[after_the_ashes]

The Realistic Housewife



Directions:

3/4 Cup Butter
1 Cup Sugar
1 Egg
1/4 Molasses (if you don't want the full flavor they make mild versions!)
2 Cups Flour
1 Tablespoon Ginger
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Crushed Peppercorns (I used red peppercorns this time, you can use just regular old black pepper, too)

- Heat the oven to 325 degrees
- Cream sugar and butter
- Add the egg and molasses
- Mix together dry ingredients separately
- Add dry ingredients to mixture and mix well
- Refrigerate for 1 hour
- Roll into balls and roll in sugar (I used sugar in the raw, obviously :) you don't have to)
- Bake for 10-12 minutes!

Crust:

10 Ginger Snap Cookies

- Preheat oven to 325 degrees
- Place in food processor until crumbs
- Spray non-stick spray in glass baking pan
- Pat crumbs down evenly
- Bake for 10-15 minutes

Cheesecake:

2 Packages of Cream Cheese Softened
1 Cup Sugar
9 Grated Limes (about 9 Teaspoons Lime Zest, you can use a regular lime)
9 Juiced Limes (about 9 Teaspoons Lime Juice, you can buy key lime juice some places)
4 Eggs Lightly Beaten

- Beat until smooth
- Bake at 325 degrees for 25 minutes
- Cool for 2 hours before frosting

Frosting:

1 1/2 Cups Powdered Sugar
1/4 Cup Butter Softened
5 Juiced Limes (about 5 Teaspoons)

- Beat until mixed and frost when cheesecake is cool