RASPBERRY CHEESECAKE BARS
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- 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 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY CHEESECAKE BARS (LIGHTER RECIPE)
The same full flavor of our best raspberry and cheesecake bar in a lighter recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
- Beat flour, granulated sugar, salt, margarine, 1/3 cup corn syrup and 1/2 package cream cheese with electric mixer on medium speed until dough forms. Press evenly in pan.
- Beat remaining 2 packages cream cheese in medium bowl until smooth. Beat in eggs and egg whites until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
- Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
- For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, milk, reduced fat cream cheese, honey, greek yogurt, eggs, vanilla extract, cornstarch, raspberry
Provided by Alvin Zhou
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place graham crackers in a plastic bag and crush with a rolling pin until fine.
- Preheat oven to 350°F (180°C).
- In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
- Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
- Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
- In a large bowl, whisk the cream cheese until there are no lumps.
- Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
- Pour the cheesecake batter into the graham cracker crust. Spread evenly.
- Bake for about 1 hour, then cool for about 30 minutes.
- Top with fresh raspberries in a ring pattern on the top of the cheesecake.
- Chill until the cheesecake has set, 2-4 hours.
- Unmold, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 49 grams, Fat 28 grams, Fiber 4 grams, Protein 16 grams, Sugar 37 grams
RASPBERRY CHEESECAKE BARS
If your family is a cheesecake family, then you must try this recipe. It's just like cheesecake, but easier to make and serve. No water bath is required, you don't need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like.
Provided by Olha7397
Categories Cheesecake
Time 1h5m
Yield 16 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
- MAKE THE CRUST: Combine the flour, confectioners' sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
- MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
- Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
- Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
- Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
- Mom's Big Book of Baking.
Nutrition Facts : Calories 223.6, Fat 15.7, SaturatedFat 9.6, Cholesterol 71, Sodium 130.1, Carbohydrate 17.4, Fiber 0.7, Sugar 9.2, Protein 3.9
FRESH RASPBERRY CHEESECAKE BARS
These are easy and delicious. The only drawback is having to use the oven in the middle of summer, but they're worth it.
Provided by Felix4067
Categories Cheesecake
Time 35m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
- Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
- Combine flour and salt; add to butter mixture and stir until moist.
- In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
- Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
- Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Sprinkle with confectioners' sugar, let cool, and cut into bars.
LIGHTER WHITE CHOCOLATE RASPBERRY CHEESECAKE
A less-fattening version of a super decadent dessert. Fresh raspberries, white chocolate...what could be better? How about not feeling so guilty about indulging?
Provided by carlysulli
Categories Cheesecake
Time 2h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Bring all ingredients to room temperature. Preheat oven to 325 degrees F. Coat a 9-inch spring form pan with cooking spray.
- In a food processor, make crumbs out of wafer cookies. Add sugar and pulse to combine. Stream in melted butter and pulse until crumbs are moist. Pour crumb mixture into the bottom of the spring form pan and press firmly into an even layer going all the way to the edges. Bake 10 minutes. Set aside to cool.
- To make the filling, add the ricotta cheese to the food processor and blend until very smooth. Add ricotta and cream cheese to a stand mixer fitted with a paddle attachment and beat until fluffy. And sugar and beat for five minutes. Add eggs and egg whites one at a time, beating to combine after each addition, then add vanilla.
- Add flour and salt and mix on low speed until combined. Stir in lemon zest, if using. With the mixer on low speed, drizzle in melted white chocolate to combine.
- Pour half of the filling over the cooled crust. Scatter fresh, halved raspberries evenly over the surface, and then top with remaining filling.
- Bake for at least 1 hour, until top looks set and cheesecake barely jiggles when shaken. Turn off the oven, crack the door and let cool gradually to prevent cracking.
- Decorate with fresh whipped cream and raspberry sauce.
Nutrition Facts : Calories 236.2, Fat 13.1, SaturatedFat 7.5, Cholesterol 46.5, Sodium 242.8, Carbohydrate 21, Fiber 1.1, Sugar 11.2, Protein 9
RASPBERRY-CHEESECAKE BARS
Very light and refreshing dessert bars. Could exchange raspberry preserves for any type--blackberry, strawberry, etc.--and they'd be just as good.
Provided by F-16 momma
Categories Bar Cookie
Time 1h5m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, combine the flour, brown sugar and 1/2 cup finely chopped almonds.
- Cut in shortening until mixture resembles fine crumbs.
- Set aside 1/2 cup crumb mixture for topping.
- For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan.
- Bake for 12 to 15 minutes or till the edges are golden.
- In another mixing bowl, beat the cream cheese, sugar, eggs and almond extract till smooth.
- Spread over the hot crust.
- Return to oven and bake for 15 minutes.
- Spread preserves over cream cheese mixture.
- In a small bowl, combine the reserved crumb mixture, coconut and sliced almonds-sprinkle over preserves.
- Return to oven and bake for 15 minutes more.
- Cool in pan on a wire rack.
- Chill for 3 hours before cutting into bars.
- Store in the fridge.
Nutrition Facts : Calories 179, Fat 10.2, SaturatedFat 4.1, Cholesterol 27.2, Sodium 58.1, Carbohydrate 20.1, Fiber 0.7, Sugar 13.4, Protein 2.4
WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS
From Kraft Food & Family Winter 08. YUM! White chocolate and raspberry...two of my favorite things : ) Posting for safe keeping, haven't tried yet. Time includes refrigeration time.
Provided by Lakerdog2
Categories Bar Cookie
Time 5h20m
Yield 18 bars, 9 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 25 to 28 minute or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely.
- Refrigerate 4 hours.
Nutrition Facts : Calories 396.9, Fat 26.8, SaturatedFat 15.4, Cholesterol 110.5, Sodium 258.7, Carbohydrate 33.9, Fiber 0.5, Sugar 26.7, Protein 6.5
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RASPBERRY CHEESECAKE BARS - THE FOOD CHARLATAN
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4.8/5 (9)Total Time 3 hrs 5 minsCategory DessertCalories 274 per serving
- Preheat the oven to 350 degrees F. Prepare an 8x8 or 9x9 inch pan with parchment paper or aluminum foil sprayed with nonstick spray. (Or just spray the pan)Make the raspberry swirl: In a small saucepan, combine 6 ounces raspberries, 1/4 cup water and 1/4 cup sugar.
- Reduce the heat to medium and then cook, stirring occasionally, for another 5-8 minutes, until mixture is thick. (It will continue to thicken as it cools) Set aside to cool completely.
- I put mine in the fridge.Make the crust: In a large bowl or stand mixer, beat the 1/2 cup butter and 1/2 cup sugar until light and fluffy, stopping to scrape the bottom and sides.Add the salt and flour and combine.
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