RASPBERRY CHEESECAKE BARS RECIPE - PILLSBURY.COM
Get jammin'! Cheesecake bars are one of the "berry" best!
Provided by Pillsbury Kitchens
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Yield 25
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
- Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
- Meanwhile, in large bowl, combine all filling ingredients; beat well.
- Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
- Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
- Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 130 , CarbohydrateContent 15 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Bar, SodiumContent 70 mg, SugarContent 10 g
RASPBERRY CHEESECAKE BARS RECIPE: HOW TO MAKE IT
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. —Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 26g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "raspberry cheesecake bars recipes"
RASPBERRY CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 2 hours 15 minutes
Calories 140 per serving
- Bake 20 to 25 minutes or until filling is set. Cool 30 minutes. Refrigerate about 1 hour or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
BEST RASPBERRY CHEESECAKE BARS RECIPE - HOW TO MAKE ...
From delish.com
Total Time 5 hours 30 minutes
Category vegetarian, baby shower, bridal shower, brunch, dessert
Cuisine American
- Preheat oven to 180°C (160ºC fan). Line a 9”-x-9” baking pan with parchment, leaving a 5cm overhang. In a medium bowl, combine crushed biscuits and sugar. Add butter and mix until combined and mixture looks like wet sand. Press into bottom of prepared pan. Bake until lightly golden, about 15 minutes. Let cool while making cheesecake filling. Reduce oven to 160°C (140ºC fan). In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and beat until no lumps remain. Add eggs, one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and salt and beat well. Pour batter over crust and smooth top. Place pan into a larger roasting pan and pour enough boiling water into roasting pan to come halfway up the baking pan. Bake until only the centre is slightly jiggly, 25 minutes. Remove from oven and let cool to room temperature. Meanwhile, make raspberry topping: In a small saucepan over medium heat, combine half of raspberries, sugar, lemon juice, and salt. Simmer until raspberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and gently stir in remaining raspberries, trying not break any fresh raspberries. Let cool slightly. Pour raspberry topping over cheesecake and refrigerate until set, at least 4 hours and up to overnight. Slice into squares before serving.
RASPBERRY CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 1 hours 55 minutes
Calories 130 per serving
- Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
RASPBERRY CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 2 hours 15 minutes
Calories 140 per serving
- Bake 20 to 25 minutes or until filling is set. Cool 30 minutes. Refrigerate about 1 hour or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
BEST RASPBERRY CHEESECAKE BARS RECIPE - HOW TO MAKE ...
From delish.com
Total Time 5 hours 30 minutes
Category vegetarian, baby shower, bridal shower, brunch, dessert
Cuisine American
- Preheat oven to 350°. Line a 9”-x-9” baking pan with parchment, leaving a 2” overhang. In a medium bowl, combine crushed Nilla wafers and sugar. Add butter and mix until combined and mixture looks like wet sand. Press into bottom of prepared pan. Bake until lightly golden, about 15 minutes. Let cool while making cheesecake filling. Reduce oven to 325°. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and beat until no lumps remain. Add eggs, one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and salt and beat well. Pour batter over crust and smooth top. Place pan into a larger roasting pan and pour enough boiling water into roasting pan to come halfway up the baking pan. Bake until only the center is slightly jiggly, 25 minutes. Remove from oven and let cool to room temperature. Meanwhile, make raspberry topping: In a small saucepan over medium heat, combine 3 cups of raspberries, sugar, lemon juice, and salt. Simmer until raspberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and gently stir in remaining raspberries, trying not break any fresh raspberries. Let cool slightly. Pour raspberry topping over cheesecake and refrigerate until set, at least 4 hours and up to overnight. Slice into squares before serving.
BEST RASPBERRY CHEESECAKE BARS RECIPE - HOW TO MAKE ...
From delish.com
Total Time 5 hours 30 minutes
Category vegetarian, baby shower, bridal shower, brunch, dessert
Cuisine American
- Preheat oven to 180°C (160ºC fan). Line a 9”-x-9” baking pan with parchment, leaving a 5cm overhang. In a medium bowl, combine crushed biscuits and sugar. Add butter and mix until combined and mixture looks like wet sand. Press into bottom of prepared pan. Bake until lightly golden, about 15 minutes. Let cool while making cheesecake filling. Reduce oven to 160°C (140ºC fan). In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and beat until no lumps remain. Add eggs, one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and salt and beat well. Pour batter over crust and smooth top. Place pan into a larger roasting pan and pour enough boiling water into roasting pan to come halfway up the baking pan. Bake until only the centre is slightly jiggly, 25 minutes. Remove from oven and let cool to room temperature. Meanwhile, make raspberry topping: In a small saucepan over medium heat, combine half of raspberries, sugar, lemon juice, and salt. Simmer until raspberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and gently stir in remaining raspberries, trying not break any fresh raspberries. Let cool slightly. Pour raspberry topping over cheesecake and refrigerate until set, at least 4 hours and up to overnight. Slice into squares before serving.
LEMON-RASPBERRY CHEESECAKE BARS | ALLRECIPES
From allrecipes.com
Total Time 4 hours 15 minutes
Category Desserts, Fruit Desserts, Raspberry Dessert Recipes
Calories 200.4 calories per serving
- Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
RASPBERRY CHEESECAKE BARS RECIPE - FOOD.COM
BEST RASPBERRY CHEESECAKE BARS RECIPE - HOW TO MAKE ...
From delish.com
RASPBERRY CHEESECAKE BARS - EASY RASPBERRY CHEESECAKE BAR ...
From dessertsonadime.com
LEMON RASPBERRY CHEESECAKE BARS! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
RASPBERRY CHEESECAKE BARS RECIPE | MYRECIPES
From myrecipes.com
RASPBERRY CHEESECAKE BARS - EASY RASPBERRY CHEESECAKE BARS
From eatingonadime.com
RASPBERRY-LEMON CHEESECAKE BARS - MY FOOD AND FAMILY
From myfoodandfamily.com
RASPBERRY CHEESECAKE BARS {EASY AND NO BAKE!} - BELLY FULL
From bellyfull.net
RASPBERRY CHEESECAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
RASPBERRY CHEESECAKE BARS - SKINNY SOUTHERN RECIPES
From skinnysouthernrecipes.com
SMALL BATCH RASPBERRY CHEESECAKE BARS - THE LOOPY WHISK
From theloopywhisk.com
RECIPE: RASPBERRY CHEESECAKE BARS – CLEVELAND CLINIC
From health.clevelandclinic.org
SKINNY RASPBERRY CHEESECAKE BARS | AMY'S HEALTHY BAKING
From amyshealthybaking.com