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
Ingredients
- 1 cup 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 zest
- 1/2 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- TOPPING:
- 1-1/2 cups sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Reviews
I like anything raspberry, however, I was greatly disappointed with this recipe. The sour cream on the top took away from the flavor. I wish I had read the reviews before I stated this. I WILL NOT BE MAKING THIS AGAIN!!!... :(
I was excited to try this recipe as I love cheesecake and raspberries. The crust was a fail. Tasted gross and thankfully I didn't waste the cheesecake filling on it as I tasted it first. Strapped that and went with the traditional graham cracker crust. Followed the rest of the recipe perfectly. Center never got done even after extra time. Added sour cream mixture anyway as edges were starting to burn and it all just mixed together in the center. Cooled it as directed and tastes horrible!
Pretty good. I love trying recipes with cream cheese. I didn't add the cinnamon. I just don't like it cheesecake crust.
These bars did not turn out for me. The crust was so hard that I couldn't get it out of the pan. I reviewed the recipe again to be sure that I had followed it exactly, and I did. I won't be making this recipe again.
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I took these to a friend's dinner party and everyone raved about how delicious they were. The grated lemon peel enhances the flavor. The bars are not too sweet either. Just right!
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