Cream Cheese Raspberry Bars Recipes

Steps:

• In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. , Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half; chill for 2 hours or until firm., Roll out one portion of dough into a 15x10-in. rectangle; carefully transfer to a greased 15x10x1-in. baking pan. Spread with raspberry filling. , Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-wide strips; make a lattice crust over filling. Bake at 350° for 30 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the butter, shortening, cream cheese and marshmallow creme until smooth. Gradually add the confectioners' sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars.

Steps:

• Preheat oven to 350°F. Mix cracker crumbs, brown sugar and margarine. Remove 1-3/4 cups of the crumb mixture; place in 13x9-inch baking pan. Press firmly onto bottom of pan; set aside.
• Beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 2 minutes or until well blended; pour over crust. Carefully spread preserves over cream cheese mixture. Stir almonds into remaining crumb mixture; sprinkle evenly over preserves.
• Bake 1 hour or until center is set and top is golden brown. Cool to room temperature. Refrigerate several hours or until chilled. Cut into 32 bars to serve. Store in tightly covered container in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

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.

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
• Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
• Bake 35 to 40 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

Steps:

• Preheat oven to 350°.
• CRUST: Mix cake mix and butter until crumbly.
• Reserve 1 cup of crumb mixture.
• Press remaining crumb mixture into 13x9 pan.
• Spread 1 cup raspberry preserves over crust.
• It spreads easier if you heat it slightly in a microwave.
• FILLING: Blend cream cheese, flour, sugar, vanilla extract and egg until well blended.
• Fold in 1/4 cup raspberry preserves.
• Spread carefully over crust.
• Sprinkle reserved crumb mixture over filling.
• Bake 30-40 minutes until golden brown.
• Cool in pan before cutting into bars.

Steps:

• Heat oven to 350°F In large bowl, combine quick bread mix, butter and 1 of the eggs; mix well. Spread dough in bottom of ungreased 13x9-inch pan to form crust. Spread preserves over dough.
• Beat cream cheese in large bowl until light and fluffy. Add remaining 2 eggs, 2 1/2 cups powdered sugar and vanilla; beat until smooth. Spoon and spread mixture over preserves. In small bowl, combine swirl mix from packet and pecans; mix well. Sprinkle over cream cheese mixture.
• Bake at 350°F For 35 to 45 minutes or until golden brown. Cool 1 hour.
• Drizzle glaze from package over bars. Refrigerate 1 hour. Store in refrigerator.

Steps:

• Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
• Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
• Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
• Pour raspberries over cream layer and chill.
• If you like, more Cool Whip can be spread on top.

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix with butter and mix with fork until crumbly.
• Reserve one cup for topping.
• Press the remaining amount into a greased 13 x 9 x 2 inch pan.
• Carefully spread the 1/2 cup raspberry preserve over crust.
• Mix the cream cheese, sugar, flour, vanilla, eggs and raspberry preserve until blended.
• Spread over the crust and then sprinkle the reserve cake mix on top and bake 30-40 minutes at 350 degrees.
• Makes 24-30 squares.

Steps:

• Whisk flour, baking powder, and salt together in a bowl.
• Whisk eggs, milk, and vanilla together in a small bowl.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with egg mixture, beating dough briefly after each addition. Divide dough in half and wrap in plastic wrap; chill for 2 hours or until firm.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan.
• Roll out 1 portion of dough into a 15x10-inch rectangle; carefully transfer to the prepared pan. Spread with raspberry pie filling.
• Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips and weave into a lattice pattern over filling.
• Bake in the preheated oven until golden brown, about 30 minutes. Cool on a wire rack, about 1 hour.
• When bars are almost cool, prepare frosting. Beat cream cheese, marshmallow creme, butter, and shortening together in a bowl until smooth. Gradually add 1/2 cup plus 1 tablespoon confectioners' sugar and milk, beating until smooth. Drizzle over bars. Chill until set. Cut into bars.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
• Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
• While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
• Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
• Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
• Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
• Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.