Vanilla Raspberry Cheesecake Bars

Vanilla Raspberry Cheesecake Bars are made extra-special with raspberry preserves marbled throughout the filling.

Yield: 24 servings

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup butter, melted
• 2 tablespoons granulated sugar
• 1/2 teaspoon McCormick® Ground Ginger
• 4 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon McCormick® Pure Vanilla Extract
• 4 eggs
• 1/4 cup raspberry preserves, stirred to soften

Instructions

1. Heat oven to 350 degrees F.
2. Mix Graham cracker crumbs, butter, 2 tablespoons sugar and ginger. Press firmly onto bottom of foil-lined 13 x 9 inch baking pan.
3. Refrigerate until ready to use.
4. Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended.
5. Add flour and vanilla extract; mix well.
6. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
7. Gently drop small spoonsful of preserves over batter. Cut through batter several times with knife for marble effect.
8. Bake for 40 to 45 minutes or until center is almost set.
9. Cool completely on wire rack.
10. Refrigerate for 4 hours or overnight.
11. Lift out of pan onto cutting board. Cut into bars.
12. Garnish as desired.
13. Store leftover bars in refrigerator.

Notes

You don't need a springform pan to prepare this cheesecake recipe. Instead you bake it in a 13 x 9 inch pan and cut it into bars. The bars are made extra-special with raspberry preserves marbled throughout the filling.

Nutrition

Per serving: Calories: 241 Sodium: 191mg Fat: 17g Carbohydrates: 18g Cholesterol: 82mg Fiber: 0g Protein: 4g

Attribution

Recipe and photo used with permission from: McCormick