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Steps
1
Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2
Beat flour, granulated sugar, salt, margarine, 1/3 cup corn syrup and 1/2 package cream cheese with electric mixer on medium speed until dough forms. Press evenly in pan.
3
Beat remaining 2 packages cream cheese in medium bowl until smooth. Beat in eggs and egg whites 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.
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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! Use a wet knife to cut cheesecake bars, wiping it clean after each cut.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
150 mg
Potassium
35 mg
Total Carbohydrate
21 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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