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Raspberry Swirl Cheesecake Bars
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Raspberry Swirl Cheesecake Bars
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Dense chocolate cookie crust, light and fluffy cheesecake middle and swirls of raspberry preserves make this dessert a decadent treat!

Prep time
0:30
Bake/Cook time
0:22 to 0:26
Plan for

Refrigerate for at least 1 hour

Yield
15 bars

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Raspberry Swirl Cheesecake Bars
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
0:22 to 0:26
Plan For

Refrigerate for at least 1 hour

Yield :
15 bars

INGREDIENTS

Crust

  • 1 1/2 cups crushed chocolate wafer cookies
  • Pinch kosher salt
  • 1 stick (1/2 cup) salted butter, melted

Filling

  • 2 packages (8 ounces each) cream cheese, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/3 cup raspberry preserves
  • 1/2 teaspoon fresh lemon juice

DIRECTIONS

  1. Preheat oven to 350°F.  Lightly grease an 11 x 7 inch pan.
  2. Stir together crushed cookies, salt and melted butter.  Press into prepared pan.  Bake for 10 minutes.  Remove from oven and cool on a wire rack.
  3. Beat cream cheese for 2-3 minutes until softened and fluffy.  Add in sugar and beat until well combined.  Beat in eggs and extracts on low speed until incorporated, scraping sides and bottom of bowl as necessary.
  4. Pour batter into pan.  Use an offset spatula to spread evenly.
  5. In a small bowl, stir preserves and lemon juice together until preserves have loosened.  Place into a piping bag or freezer zip top bag.  Snip corner pipe lines onto batter.  Use a knife or offset spatula to swirl preserves lightly.
  6. Bake the bars for 22-26 minutes, or until set.  The bars will still jiggle a bit when pan is shaken, but should not be wet.
  7. Cool on a wire cooling rack until cooled, then cover and transfer to refrigerator for at least one hour before cutting and serving.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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