Raspberry Cheesecake Bars Recipes

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:

• 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:

• To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
• To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
• Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

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.

Steps:

• Preheat oven to 350 and line bottom and sides of an 8x8 pan with aluminum foil, leaving overhang on all sides for easy lift later; set aside.
• Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into prepared baking pan. Bake for 8 minutes. Remove from oven and set aside.
• Make the Filling: In a large bowl using handheld or stand mixer with whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium high speed, beat in yogurt until completely combined. Then beat in the egg whites until combined. Finally, beat in the sugar, flour, lemon juice, and vanilla until everything is combined and no lumps remain.
• Pour filling onto the crust. Place spoonfuls of jam on top of cheesecake. Then take a toothpick or skewer and swirl the jam across the top of the cheesecake (some will mix in the cheesecake).
• Bake for 30 minutes, covering the cheesecake bars at the 25 minute mark to prevent the top from browning. Allow the bars to cool at room temperature set on wire rack for 30 minutes, then transfer to refrigerator to chill for 3-4 hours or over night (I do overnight).
• Once chilled, lift the foil out of the pan using the overhang and cut into squares. For neat squares, I use a very sharp knife and wipe clean with papertowel after each cut Leftovers keep well in fridge for up to 5 days.
• Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in fridge until ready to serve. Bars can also be frozen for up to 3 months. Thaw overnight in fridge before serving.
• NOTE: If you cut into 12 bars, each bar has 117 calories, 13.4 g carbs (9 g sugar; 1.3 g fiber). If you cut into 16 bars, each bar has 88 calories, 10.1 g carbs (6.7 g sugar, 0.9 g fiber).

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 oven to 350 degrees. Prepare an 8 inch square baking pan by spraying it with non stick spray.
• In a large bowl, combine crust ingredients until well blended.
• Press into the bottom of the pan and bake for 15-20 minutes (depending on your oven) until the edges are lightly brown.
• While the crust is baking, combine the filling ingredients in a large bowl and mix until well blended.
• Remove the crust from the oven and pour the filling over the crust.
• In a small bowl, heat 1/2 of the 1/4 cup of jam until soft.
• Carefully spoon the jam over and into the filing without disturbing the crust.
• Put the pan back in the oven and bake for 15-20 minutes longer until filling is set.
• Cool for 30 minutes.
• Stir remaining jam until smooth, then spread it evenly over the cooled bars.
• Refrigerate 30 minutes.
• Store leftovers (like you'll have those!) in the refrigerator.

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.

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.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
• Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
• Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
• For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
• Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
• Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
• Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.