Raspberry Cheesecake Bars

A favorite dessert in an easy to transport shape. These are a hit.

• Ready In: 1 hr
• Yields: 6 dozen

Ingredients

• 1  cup flour
• 1  cup  chopped pecans
• 1⁄2 cup brown sugar
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄3 cup butter or 1⁄3 cup margarine, Melted
• 1 (12 ounce) jar  seedless red raspberry jam, stirred until smooth, divided
• 2 (8 ounce) packages cream cheese, softened
• 3⁄4 cup sugar, plus
• 3  tablespoons sugar, divided
• 1⁄2 teaspoon lemon zest, grated
• 3  large eggs
• 1 1⁄2 cups sour cream
• 1  teaspoon vanilla

Directions

1. Preheat over to 350 degrees. Grease a 13x9x2-inch backing pan.
2. Mix together flour, pecans, brown sugar, cinnamon and salt. Gradually pour in butter, tossing with a fork until mixture is moistened. Pat mixture evenly into prepared pan. Bake 15 minutes. Cool for 5 Minutes, then spread with 3/4 cup jam.
3. Beat cream cheese, 3/4 cup sugar, 1/2 teaspoons vanilla, lemon zest with mixer until smooth. Add eggs one at a time, beating well after each addition. Pour over jam and spread with spatula. Bake 25 additional minutes. Cool for 5 minutes.
4. Mix together sour cream, 3 Tbs. sugar, and 1tsp. Vanilla until smooth. Spread evenly over cheesecake. Warm remaining jam in saucepan over medium heat. Carefully pour into plastic baggie, snip off one end. Pipe jam in thin stream on top in a swirl pattern. Bake 5-7 minutes, until sour cream topping is set. Cool completely on wire rack. Refrigerate at least 1 hour or over night.