Raspberry Cheesecake Bars
One taste and you'll agree that these rich, creamy raspberry cheesecake bars
are truly the best.
- 2 cups Gold Medal all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon
- 3/4 cup butter or margarine, softened
- 1/3 cup light corn syrup
- 2 packages
(8 ounces each) cream cheese, softened
- 3 eggs
- 1 cup light corn syrup
teaspoons vanilla extract
- 3/4 cup raspberry or strawberry jam
- Powdered sugar,
- Heat oven to 375 degrees F.
- Grease bottom and sides of rectangular pan, 13 x 9 x 2 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 extract until smooth.
- Pour over dough.
- Bake for 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 for 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.
Did You Know...Softening cream cheese is
easy! Just microwave cream cheese without the wrapper on High for 15 to 20 seconds.
Substitution: Rise to the occasion! If using
self-rising flour, there is no need to add salt.
Success: To ensure recipe success, do not
use vegetable oil spreads.
How-To: Be a cut above the rest! Cut cheesecake
bars with a wet knife, wiping it clean after each cut.
Nutrition Information: 1 Serving: Calories 175 (Calories from Fat 80 ); Total
Fat 9 g (Saturated Fat 4 g); Cholesterol 30 mg; Sodium 140 mg; Total Carbohydrate
21 g (Dietary Fiber 0g); Protein 2 g
Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 2 %; Iron 2 %
Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker 2007/TM General Mills.