White Chocolate-Raspberry Cheesecake Bars |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. NOTE: Using the optional ingredients listed, you will save 60 calories and 7 grams of fat per serving! Ingredients:
12 oreo cookies, finely crushed or 12 reduced-fat oreo cookies |
2 tablespoons butter, melted |
3 white chocolate baking squares, divided, baker's brand |
2 (8 ounce) packages philadelphia cream cheese, softened or 2 (8 ounce) packages philadelphia neufchatel cheese |
1/2 cup sugar |
1 teaspoon vanilla |
2 eggs or 2 egg whites |
1/4 cup red raspberry preserves |
Directions:
1. Preheat oven to 350 degrees. Mix cookie crumbs and butter; press into bottom of an 8-inch square pan. Melt 2 chocolate squares as directed on the package.
2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake. Refrigerate for 4 hours. Cut into bars.
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