| 2 | cups Gold Medal® all-purpose flour |
| 1/4 | cup granulated sugar |
| 1/2 | teaspoon salt |
| 3/4 | cup butter or margarine, softened |
| 1/3 | cup light corn syrup |
| 2 | packages (8 ounces each) cream cheese, softened |
| 3 | eggs |
| 1 | cup light corn syrup |
| 2 | teaspoons vanilla |
| 3/4 | cup raspberry or strawberry jam |
| Powdered sugar, if desired |
| 1. | Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. |
| 2. | Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan. |
| 3. | Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough. |
| 4. | Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled. |
| 5. | For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars. |
|
| Softening cream cheese is easy! Just microwave cream cheese without the wrapper on High for 15 to 20 seconds. |
|
| Rise to the occasion! If using self-rising flour, there is no need to add salt. |
|
| To ensure recipe success, do not use vegetable oil spreads. |
|
| Be a cut above the rest! Cut cheesecake bars with a wet knife, wiping it clean after each cut. |
Nutrition Information:
175 ( 80 ); 9 g ( 4 g); 30 mg; 140 mg; 21 g ( 0g); 2 g 8 %; 0%; 2 %; 2 % 1 ; 1/2 ; 1 1/2