Vanilla Raspberry 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.

VANILLA RASPBERRY CHEESECAKE BARS.

Steps:

• Preheat oven to 350°F Mix graham cracker crumbs, butter, 2 tablespoons sugar and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
• Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.
• Bake 40-45 minutes or until center is almost set. Cool completely on wire rack.
• Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.

RASPBERRY-VANILLA CHEESECAKE SWIRL BARS

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour half the batter into separate bowl.
• Mash half the raspberries. Add to batter in 1 bowl; mix just until blended. Gently stir in remaining raspberries. Drop large spoonfuls of raspberry and plain batters alternately over crust; gently shake pan to level batters in pan.
• Bake 35 to 40 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars.