Raspberry Cheesecake Bars
Ready In: 6 hrs 10 mins
Serves: 36
Ingredients
- 2 cups Gold Medal all-purpose flour
- 1⁄2 cup powdered sugar
- 2⁄3 cup cold butter or 2⁄3 cup margarine
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 (10 ounce) package frozen raspberries, in syrup thawed and undrained
- fresh raspberry, if desired
Directions
- Heat oven to 350°F.
- Mix flour and powdered sugar in medium bowl.
- Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
- Press firmly and evenly in bottom of ungreased 13x9-inch pan.
- Bake 15 minutes.
- Beat cream cheese in medium bowl with electric mixer on medium-high
- speed until smooth and fluffy.
- Beat in granulated sugar and eggs.
- Stir in raspberries (with syrup).
- Spread cream cheese mixture over baked crust.
- Bake 20 to 25 minutes or just until center is set.
- Cool completely, about 1 hour.
- Cover loosely and refrigerate about 4 hours or until firm.
- For bars, cut into 6 rows by 6 rows.
- Garnish with fresh raspberries.
- Store covered in refrigerator.
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