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Raspberry Cheesecake Bars

Raspberry Cheesecake Bars

One taste and you'll agree that these rich, creamy raspberry cheesecake bars are truly the best.



  1. Heat oven to 375 degrees F.
  2. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches.
  3. 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.
  4. Beat cream cheese in medium bowl until smooth.
  5. Beat in eggs until well blended.
  6. Beat in 1 cup corn syrup and the vanilla extract until smooth.
  7. Pour over dough.
  8. Bake for 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy).
  9. Stir jam; spread over hot bars.
  10. Cool for 30 minutes.
  11. Refrigerate at least 3 hours until chilled.
  12. For 36 bars, cut into 6 rows by 6 rows.
  13. Sprinkle with powdered sugar just before serving.
  14. 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.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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