Raspberry-Swirl Cheesecake Bars

  • Prep Time 15 min
  • Total Time 2 hr 10 min
  • Servings 20

Ingredients

Ingredients

24
thin chocolate wafer cookies, crushed (1 1/2 cups crumbs)
6
tablespoons butter or margarine, melted
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
2
eggs
2
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon almond extract
1/3
cup seedless red raspberry jam
20
fresh raspberries

Directions

Directions

  • 1 Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • 2 In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
  • 3 Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
  • 4 Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
189
% Daily Value
Total Fat
13g
0%
Saturated Fat
7g
0%
Sodium
168mg
0%
Total Carbohydrate
16g
0%
Dietary Fiber
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.