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RECIPE
12 INGREDIENTS15 STEPS5HR 20MIN

Raspberry Cheesecake Bars

4.3
23 Ratings
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30 Pounds of Apples

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Adapted generously from The Pampered Chef. Makes one 10-inch cheesecake, which can be sliced or cookie-cuttered into about twelve bars.
5HR 20MIN
Total Time

30 Pounds of Apples

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Ingredients

US / METRIC
Servings:
12
Serves 12

Crust

1 cup
Graham Cracker Crumbs
about 1 package from a box of graham crackers
or Crushed Chocolate Wafer Cookies

Filling

2 pckg
(8 oz)
Cream Cheese , room temperature
2
Eggs , room temperature
1/2 cup
1/2 Tbsp

Topping

1 1/3 cups
or Frozen Raspberries

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Nutrition Per Serving

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CALORIES
303
FAT
19.9 g
PROTEIN
4.4 g
CARBS
27.2 g

Cooking Instructions

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Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
In a medium bowl, melt the Unsalted Butter (1/4 cup) until liquid.
Step 3
Add the Graham Cracker Crumbs (1 cup) and the Granulated Sugar (1 tablespoon) and then mix with a fork.
Step 4
Press the crumb mixture evenly into the bottom of a 10-inch spring form pan with a fork, pushing the mixture onto the bottom and not letting it spread up the sides.
Step 5
Bake for 10 minutes, then remove to a cooling rack while you prepare the filling.
Step 6
Beat the Cream Cheese (2 package), Granulated Sugar (2/3 cup) and All-Purpose Flour (1/8 cup) for several minutes until fluffy, scraping down the bowl with a spatula once or twice.
Step 7
Add the Egg (2) one at a time, mixing well between each one.
Step 8
Add the Sour Cream (1/2 cup), Lemon Juice (2 teaspoon) and Vanilla Extract (1 teaspoon), and beat on medium for about five more minutes, scraping down the bowl a couple of times throughout.
Step 9
Pour filling into the crust and spread evenly with a spatula or knife all the way to the edges.
Step 10
Bake for 45-50 minutes until the center of the cheesecake is not jiggling. Remove to a cooling rack and run a knife around the edges of the pan. The cheesecake will deflate as it cools. Cool to room temperature, then refrigerate.
Step 11
Combine Fresh Raspberries (6 ounce) and Granulated Sugar (1/4 cup) in a small saucepan over medium-high heat. Bring to a boil and cook for 8-10 minutes, stirring often to break down the berries.
Step 12
After 8 minutes or so, the mixture should thicken slightly until it slowly runs off the spoon. Remove from the heat and pour into a small bowl. Set aside to cool.
Step 13
To assemble, carefully remove the ring from the spring form pan and set aside. Gently slide the cheesecake off the bottom of the pan onto a cutting board, using a flat spatula or knife if needed.
Step 14
For shaped bars, use a cookie cutter (as deep as you can find!) to press all the way through the cheesecake. You may need to use a knife or flat spatula to get the cheesecake out of the cookie cutter.
Step 15
Carefully spread a layer of the raspberry topping over each bar, about a quarter of an inch thick. Refrigerate for at least four hours or until ready to serve. Enjoy!

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Nutrition Per Serving
Calories
303
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
11.6 g
58%
Trans Fat
0.4 g
--
Cholesterol
85.3 mg
28%
Carbohydrates
27.2 g
10%
Fiber
1.2 g
4%
Sugars
20.4 g
--
Protein
4.4 g
9%
Sodium
195.5 mg
8%
Vitamin D
0.2 µg
1%
Calcium
58.5 mg
4%
Iron
0.7 mg
4%
Potassium
94.1 mg
2%
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