Raspberry Cheesecake Bars |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 24 |
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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 king arthur unbleached 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 peel |
1/2 teaspoon vanilla extract |
3 eggs, lightly beaten |
topping: |
1-1/2 cups (12 ounces) sour cream |
3 tablespoons sugar |
1 teaspoon vanilla extract |
Directions:
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 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.
2. Set aside 3 tablespoons jam; spread remaining jam over crust.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon peel and vanilla. Add eggs; beat on low speed just until combined. Spoon over jam; spread evenly. Bake for 20-25 minutes or until filling is almost set.
4. In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake 5-7 minutes longer or just until set.
5. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.
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