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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- 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., Set aside 3 tablespoons jam; spread remaining jam over crust., 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., 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. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY JAM CHEESECAKE BARS
Got this recipe from a friend who "adapted/adopted" it from Pillsbury. Everyone in our building loves these and I make them a special batch at Christmas and for Valentine's Day.
Provided by Sherrybeth
Categories Bar Cookie
Time 1h30m
Yield 25 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Prepare an 8 inch square baking pan by spraying it with non stick spray.
- In a large bowl, combine crust ingredients until well blended.
- Press into the bottom of the pan and bake for 15-20 minutes (depending on your oven) until the edges are lightly brown.
- While the crust is baking, combine the filling ingredients in a large bowl and mix until well blended.
- Remove the crust from the oven and pour the filling over the crust.
- In a small bowl, heat 1/2 of the 1/4 cup of jam until soft.
- Carefully spoon the jam over and into the filing without disturbing the crust.
- Put the pan back in the oven and bake for 15-20 minutes longer until filling is set.
- Cool for 30 minutes.
- Stir remaining jam until smooth, then spread it evenly over the cooled bars.
- Refrigerate 30 minutes.
- Store leftovers (like you'll have those!) in the refrigerator.
RASPBERRY CHEESECAKE BARS
Get jammin'! Cheesecake bars are one of the "berry" best!
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h55m
Yield 25
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
- Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
- Meanwhile, in large bowl, combine all filling ingredients; beat well.
- Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
- Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
- Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 10 g
RASPBERRY CHEESECAKE BARS
Make and share this Raspberry Cheesecake Bars recipe from Food.com.
Provided by Ceezie
Categories Cheesecake
Time 1h10m
Yield 25 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
- Combine ½ cup sugar and the butter in a large bowl; mix well. Stir in the flour until the mixture is crumbly. Press into the prepared pan. Bake 15 to 18 minutes, until the edges are lightly golden. Mixture will not be fully cooked.
- Combine the remaining ½ cup sugar, cream cheese, almond extract, and egg in the large bowl. Beat using a mixer at high speed until well blended.
- Pour the cream cheese mixture over the crust. Place 2 tablespoons of the jam in a small bowl and microwave on High 15 seconds, until slightly melted. Stir to blend and spoon over the cream cheese mixture. Using the tip of a spoon, carefully swirl the jam into the cream cheese layer, being careful not to disturb the crust.
- Bake 18 to 20 minutes, until set. Place the pan on a wire rack and let stand 30 minutes. Using the back of a spoon, stir the remaining jam and spread evenly over the bars in thin layer. Refrigerate 30 minutes before cutting into bars. Store leftovers in the refrigerator.
Nutrition Facts : Calories 98.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 18.2, Sodium 30.1, Carbohydrate 15, Fiber 0.2, Sugar 9.6, Protein 0.9
RASPBERRY-SWIRL CHEESECAKE BARS
Delight your guests with these beautiful raspberry cheesecake bars made using chocolate wafer cookies - a perfect baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
- Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
- Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.
Nutrition Facts : Calories 189, Carbohydrate 16 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 168 mg
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