Double Chocolate Raspberry Cheesecake Bars

photo by HeatherFeather

- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
16-32
ingredients
-
Crust
- 1⁄2 cup unsalted butter, melted
- 32 crisp chocolate cookies, finely crushed (2" in diameter)
-
Filling
- 1⁄4 cup granulated sugar
- 24 ounces neufchatel cheese or 24 ounces cream cheese, softened
- 3 large eggs
- 1⁄2 cup light sour cream or 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate, melted,cooled slightly
- 2⁄3 cup raspberry jam
directions
- Preheat oven to 325°F.
- Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
- Bake 10-12 minutes or until crust is set.
- Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
- Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
- Pour remaining white batter onto crust.
- Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
- Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
- Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
- Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
- Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
- Once cooled to room temperature, cover and chill up to 1 day.
- Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.
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