Chocolate Cran-Raspberry Cheesecake Bars |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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 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.
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