Raspberry Swirl Cheesecake Bars

raspberry swirl cheesecake bars

Treat yourself to these luscious berry cheesecake bars all year long!

Raspberry Swirl Cheesecake Bars
Makes about 9
  • 1½ cups graham cracker crumbs
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons firmly packed light brown sugar
  • ¼ teaspoon salt
  • 2 (8-ounce) packages cream cheese, softened
  • ⅔ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 large eggs
  • ¼ cup sour cream, room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup fresh raspberries
  • ⅔ cup seedless raspberry jam
  1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, brown sugar, and salt. Firmly press mixture into bottom of prepared pan with the bottom of a measuring cup.
  3. Bake for 5 minutes. Let cool on a wire rack. Reduce oven temperature to 325°.
  4. In a large bowl, beat cream cheese with a mixer at medium speed until creamy, stopping to scrape sides of bowl. Beat in granulated sugar and flour until combined. Add eggs, one at a time, beating just until combined after each addition (do not overbeat). Reduce mixer speed to low, and beat in sour cream and vanilla until smooth. Spread filling onto prepared crust.
  5. In work bowl of a food processor, pulse raspberries until smooth. Strain through a fine-mesh sieve into a medium bowl, discarding seeds. Stir jam into raspberry purée. Drizzle 5 tablespoons raspberry sauce onto filling; gently swirl together with a knife.
  6. Bake until edges are set and slightly puffed, 30 to 35 minutes. Let cool in pan on a wire rack for 1 hour. Refrigerate until cold and solid, 4 to 6 hours. Using excess foil as handles, remove from pan before cutting into bars. Serve with remaining raspberry sauce.

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