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Chocolate-Raspberry Cheesecake Bars

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Betty Crocker Kitchens
Updated Aug 5, 2011
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With a cheesecake filling, chocolate drizzle and fresh raspberries, these devil's food bars are anything but basic!

Chocolate-Raspberry Cheesecake Bars

  • Prep Time 20 min
  • Total 2 hr 30 min
  • Servings 48
  • Ingredients 14
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Ingredients

Crust

Cheesecake Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 tablespoon Gold Medal™ all-purpose flour

Garnish

  • 1/4 cup semisweet chocolate chips
  • 2 teaspoons shortening
  • 48 fresh raspberries
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of ungreased 15x10x1-inch pan. Spread raspberry pie filling over crust.
  • Step 
    2
    In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
  • Step 
    3
    Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
  • Step 
    4
    In microwavable food-storage plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 15 seconds; squeeze bag. Microwave about 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with 1 fresh raspberry just before serving. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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