Description
Simple recipe for rich and creamy raspberry cheesecake bars with a buttery crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup raspberry preserves
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven and set aside.
- In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Beat in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition. Do not overmix.
- Pour the cream cheese mixture over the baked crust.
- Dollop the raspberry preserves randomly over the top of the batter. Use a knife or skewer to gently swirl the preserves into the cheesecake layer.
- Bake for 30 to 35 minutes, or until the edges are set and the center is almost set.
- Let the bars cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before cutting into bars.
Notes
- For easier removal, use the parchment paper overhang to lift the cooled bars out of the pan before slicing.
- If you prefer a thicker swirl, use 3/4 cup of preserves.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 65
Keywords: cheesecake bars, raspberry, creamy, graham cracker crust, dessert, baked