Vanilla Raspberry Cheesecake Bars

Vanilla Raspberry Cheesecake Bars

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.


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


  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.

Yield: 24 servings

Nutrition Information per 1 serving: Calories: 241 Sodium: 191 mg Fat: 17 g Carbohydrates: 18 g Cholesterol: 82 mg Fiber: 0 g Protein: 4 g

Recipe and photo credit (used with permission): McCormick