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
- 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.
- 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.
- Bake for 5 minutes. Let cool on a wire rack. Reduce oven temperature to 325°.
- 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.
- 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.
- 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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