Description
A simple recipe for baked cheesecake bars with a raspberry swirl topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven.
- In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract.
- Pour the cream cheese mixture over the baked crust.
- In a small bowl, mash the raspberries with the lemon juice. Drop spoonfuls of the raspberry mixture over the cheesecake batter. Use a knife or skewer to gently swirl the raspberry mixture into the batter.
- Bake for 25 to 30 minutes, or until the center is mostly set.
- Let the bars cool completely on a wire rack before cutting. Chill in the refrigerator for at least 2 hours before serving.
Notes
- For easier removal, use the parchment paper overhang to lift the cooled bars from the pan.
- If using frozen raspberries, do not thaw them before mashing.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: raspberry, cheesecake, bars, graham cracker, dessert, baked