Raspberry Jam Cheesecake Bars Recipes

RASPBERRY CHEESECAKE BARS

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.

RASPBERRY CHEESECAKE BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
• Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan.
• Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
• Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
• For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

RASPBERRY JAM CHEESECAKE BARS

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

Steps:

• Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
• MAKE THE CRUST: Combine the flour, confectioners' sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
• MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
• Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
• Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
• Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
• Mom's Big Book of Baking.

RASPBERRY CHEESECAKE BARS

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.

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

NO-BAKE RASPBERRY CHEESECAKE BARS

Steps:

• Crust
• Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.
• Combine graham crumbs, butter and 2 Tbsp. sugar.
• Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.
• Raspberry Cheesecake Filling
• Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.
• Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.
• Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.
• Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.

RASPBERRY CHEESECAKE BARS (LIGHTER RECIPE)

Steps:

• Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
• Beat flour, granulated sugar, salt, margarine, 1/3 cup corn syrup and 1/2 package cream cheese with electric mixer on medium speed until dough forms. Press evenly in pan.
• Beat remaining 2 packages cream cheese in medium bowl until smooth. Beat in eggs and egg whites until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
• Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
• For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

LEMON-RASPBERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
• Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
• While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
• Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
• Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
• Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
• Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.