Vanilla Raspberry Cheesecake Bars. Recipe #380339
You don't need a springform pan to prepare this cheesecake recipe!! Instead you bake it in a 9x13-inch pan and cut it into bars. They are made extra-special with raspberry preserves marbled throughout the filling. This recipe came from McCormick's - very tasty!!
45 min |
SERVES 24
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 2 tablespoons flour
- 1 tablespoon pure vanilla extract
- 4 eggs
- 1/4 cup raspberry preserves
- Preheat oven to 350°F Mix graham cracker crumbs, butter, 2 tablespoons sugar and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
- Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.
- Bake 40-45 minutes or until center is almost set. Cool completely on wire rack.
- Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
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5 stars