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Raspberry Cheesecake Bars

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
  • Total Time
    Prep: 30 min. Bake: 35 min. + chilling
  • Makes
    2 dozen

Ingredients

  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup cold butter
  • 1 jar (12 ounces) seedless raspberry jam, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

Directions

  • 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
1 bar: 271 calories, 17g fat (9g saturated fat), 68mg cholesterol, 116mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 4g protein.

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