Vanilla Raspberry Cheesecake Bars

You don't need a springform pan to prepare this cheesecake recipe. Instead you bake it in a 13x9-inch pan and cut it into bars. The bars are made extra-special with raspberry preserves marbled throughout the filling.

Ingredients
Serves: Makes 24 servings.
Directions
15 mins Prep time 45 mins Cook time
15 mins Prep time
45 mins Cook time
  • 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 speed 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 to 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.

Nutrition information

(Amount per serving)

  • Calories: 241Cholesterol: 82mg
  • Sodium: 191mgProtein: 4g
  • Total Fat: 17gFiber: 0g
  • Carbohydrate: 18g

Ratings & Reviews: 1

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Comments

  • Fawn on 11/07/2013

    This looks delicious and the ingredients are within my reach, so I'm ready to make it!

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