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Raspberry Cheesecake Bars

Raspberry Cheesecake Bars

Serves: 12 Bars

Ingredients:

Crust:

  • 1-1/2 cups graham cracker crumbs
  • 4 Tbs butter or margarine, melted
  • 3 Tbs sugar

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries

Preparation:

Preheat oven to 350ºF and spray a 2.5 quart Temp-tations baking dish with nonstick cooking spray.

Mix crust ingredients and press into the bottom of the baking dish until well compacted.

Bake 15 minutes and then cool on wire rack for 15 minutes as you prepare the filling.

Place all filling ingredients, except raspberries, in a large bowl and whisk together until very well combined. Use an electric mixer for best results.

Pour filling over baked crust in baking dish.

In a blender or food processor, puree raspberries until almost entirely smooth.

Spoon puree onto filling in baking dish and run a butter knife or spatula through all, swirling the puree throughout.

Bake in the 350ºF oven for about 45 minutes, until the center is somewhat springy and a toothpick inserted into a white part of the cake comes out clean.

Cool at least 30 minutes on a wire rack before refrigerating at least three hours.

Slice into 12 bars to serve

Print Recipe

Recipe Provided by Tara McConnell.