Raspberry Swirl Cheesecake Bars

102

By Bridget Edwards

Prep Time:

30m

Bake/Cook Time:

22m - 26m

Yield:

15 bars

Plan for:

Refrigerate for at least 1 hour

Dense chocolate cookie crust, light and fluffy cheesecake middle and swirls of raspberry preserves make this dessert a decadent treat!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Preheat oven to 350°F. Lightly grease an 11x7-inch pan.
Stir together crushed cookies, salt and melted butter. Press into prepared pan. Bake for 10 minutes. Remove from oven and cool on a wire rack.
Beat cream cheese for 2-3 minutes until softened and fluffy. Add sugar and beat until well combined. Beat in eggs and extracts on low speed until incorporated, scraping sides and bottom of bowl as necessary.
Pour batter into pan. Use an offset spatula to spread evenly.
In a small bowl, stir preserves and lemon juice together until preserves have loosened. Place into a piping bag or freezer zip top bag. Snip corner pipe lines onto batter. Use a knife or offset spatula to swirl preserves lightly.
Bake bars for 22-26 minutes, or until set. The bars will still jiggle a bit when pan is shaken, but should not be wet.
Cool on a wire cooling rack until cooled, then cover and transfer to refrigerator for at least one hour before cutting and serving.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

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