Raspberry Cheesecake Bars
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
YIELD: 2 dozen.
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
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1 cup all-purpose flour
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1 cup finely chopped pecans
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1/3 cup packed brown sugar
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1/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/3 cup cold butter
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1 jar (12 ounces) seedless raspberry jam, divided
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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1/2 teaspoon grated lemon zest
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1/2 teaspoon vanilla extract
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3 large eggs, lightly beaten
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TOPPING:
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1-1/2 cups sour cream
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3 tablespoons sugar
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1 teaspoon vanilla extract
Directions
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1.
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 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes.
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2.
Set aside 3 tablespoons jam; spread remaining jam over crust.
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3.
In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes.
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4.
In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes.
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5.
Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts
1 bar: 271 calories, 17g fat (9g saturated fat), 68mg cholesterol, 116mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 4g protein.
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