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Chocolate Cran-Raspberry Cheesecake Bars Recipe

Chocolate Cran-Raspberry Cheesecake Bars Recipe

Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. The recipe makes a big batch so it's terrific for large gatherings.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling YIELD:24 servings

Ingredients

  • 1-3/4 cups sugar, divided
  • 3 tablespoons cornstarch
  • 3 cups fresh or frozen cranberries, thawed
  • 1 cup fresh or frozen raspberries, thawed
  • 1/2 cup cranberry juice
  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 5 tablespoons butter, melted
  • 3 tablespoons baking cocoa
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 3/4 cup egg substitute
  • 3/4 cup semisweet chocolate chips, melted
  • 1-1/2 teaspoons vanilla extract
  • Additional melted semisweet chocolate and fresh raspberries, optional

Directions

  • 1. In a large saucepan, combine 3/4 cup sugar and cornstarch. Stir in berries and cranberry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat and cool slightly.
  • 2. Meanwhile, in a large bowl, combine the wafer crumbs, butter and cocoa. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Pour berry mixture over crust.
  • 3. In another bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in melted chocolate and vanilla. Pour over top.
  • 4. Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Drizzle with additional melted chocolate and garnish with raspberries if desired. Yield: 2 dozen.

Nutritional Facts

1 piece (calculated without additional chocolate or raspberries) equals 283 calories, 17 g fat (10 g saturated fat), 46 mg cholesterol, 150 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.