Raspberry Cheesecake Bars
a.. Prep: 30 min. Bake: 35 min. + chilling
b.. Yield: 24 Servings
30 35 65
Ingredients
a.. 1 cup all-purpose flour
b.. 1 cup finely chopped pecans
c.. 1/3 cup packed brown sugar
d.. 1/4 teaspoon ground cinnamon
e.. 1/4 teaspoon salt
f.. 1/3 cup cold butter
g.. 1 jar (12 ounces) seedless raspberry jam, divided
h.. 2 packages (8 ounces each) Philadelphia® Cream Cheese, softened
i.. 3/4 cup sugar
j.. 1/2 teaspoon grated lemon peel
k.. 1/2 teaspoon vanilla extract
l.. 3 eggs, lightly beaten
m.. TOPPING:
n.. 1-1/2 cups (12 ounces) sour cream
o.. 3 tablespoons sugar
p.. 1 teaspoon vanilla extract
Directions
a.. In a small bowl, combine the flour, pecans, brown sugar, cinnamon and
salt. Cut in butter until crumbly. Press onto the bottom of a greased 13-in. x
9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned.
Cool on a wire rack for 5 minutes.
b.. Set aside 3 tablespoons jam; spread remaining jam over crust.
c.. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon
peel and vanilla. Add eggs; beat on low speed just until combined. Spoon over
jam; spread evenly. Bake for 20-25 minutes or until filling is almost set.
d.. In another bowl, combine the sour cream, sugar and vanilla; spread over
cheesecake. Warm remaining jam and swirl over top. Bake 5-7 minutes longer or
just until set.
e.. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut
into bars. Yield: 2 dozen.
Nutritional Facts 1 bar equals 271 calories, 17 g fat (9 g saturated fat), 68
mg cholesterol, 116 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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