Raspberry Cheesecake Bars |
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Prep Time: 10 Minutes Cook Time: 350 Minutes |
Ready In: 360 Minutes Servings: 36 |
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These sound really good. From Betty Crocker, Most Requested Recipes, Volume 6, Number 1, Cakes, Bars & Cookies. The cooking time includes the actual cooking time and the chilling times. Ingredients:
2 cups gold medal all-purpose flour |
1/2 cup powdered sugar |
2/3 cup cold butter or 2/3 cup margarine |
2 (8 ounce) packages cream cheese, softened |
1/2 cup granulated sugar |
2 eggs |
1 (10 ounce) package frozen raspberries, in syrup thawed and undrained |
fresh raspberry, if desired |
Directions:
1. Heat oven to 350°F.
2. Mix flour and powdered sugar in medium bowl.
3. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
4. Press firmly and evenly in bottom of ungreased 13x9-inch pan.
5. Bake 15 minutes.
6. Beat cream cheese in medium bowl with electric mixer on medium-high
7. speed until smooth and fluffy.
8. Beat in granulated sugar and eggs.
9. Stir in raspberries (with syrup).
10. Spread cream cheese mixture over baked crust.
11. Bake 20 to 25 minutes or just until center is set.
12. Cool completely, about 1 hour.
13. Cover loosely and refrigerate about 4 hours or until firm.
14. For bars, cut into 6 rows by 6 rows.
15. Garnish with fresh raspberries.
16. Store covered in refrigerator.
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