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Raspberry Cheesecake Bars

 Raspberry Cheesecake Bars
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork.—Jill Cox, Lincoln, Nebraska
24 ServingsPrep: 30 min. Bake: 35 min. + chilling

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup cold butter
  • 1 jar (12 ounces) seedless raspberry jam, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups (12 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

Directions

  • In a small bowl, combine the flour, pecans, brown sugar, cinnamon and
  • salt. Cut in butter until crumbly. Press onto the bottom of a
  • greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12
  • minutes or until lightly browned. Cool on a wire rack for 5 minutes.
  • Set aside 3 tablespoons jam; spread remaining jam over crust.

2 of 2

Raspberry Cheesecake Bars (continued)

Directions (continued)

  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • lemon peel and vanilla. Add eggs; beat on low speed just until
  • combined. Spoon over jam; spread evenly. Bake for 20-25 minutes or
  • until filling is almost set.
  • In another bowl, combine the sour cream, sugar and vanilla; spread
  • over cheesecake. Warm remaining jam and swirl over top. Bake 5-7
  • minutes longer or just until set.
  • Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut
  • into bars.
  • Yield: 2 dozen.
Nutritional Facts: 1 bar equals 271 calories, 17 g fat (9 g saturated fat), 68 mg cholesterol, 116 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.