Raspberry Cheesecake Bars Recipes

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 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.

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
• Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
• Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
• For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
• Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
• Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
• Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.

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.

RASPBERRY-CHEESECAKE BARS

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, combine the flour, brown sugar and 1/2 cup finely chopped almonds.
• Cut in shortening until mixture resembles fine crumbs.
• Set aside 1/2 cup crumb mixture for topping.
• For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan.
• Bake for 12 to 15 minutes or till the edges are golden.
• In another mixing bowl, beat the cream cheese, sugar, eggs and almond extract till smooth.
• Spread over the hot crust.
• Return to oven and bake for 15 minutes.
• Spread preserves over cream cheese mixture.
• In a small bowl, combine the reserved crumb mixture, coconut and sliced almonds-sprinkle over preserves.
• Return to oven and bake for 15 minutes more.
• Cool in pan on a wire rack.
• Chill for 3 hours before cutting into bars.
• Store in the fridge.