This week keeping in the them of our desserts is another Cheesecake recipe. This time it is however a bar type dessert and not the standard circle cake. I love raspberries, (except when it comes in juices and don't ask me why, I just don't care for it, rather have a bowl of fresh in front of me with cream and or whipped cream on top.) Anyway, I like this concept because you can take smaller pieces and take on the go, rather than be put in a side down and eat mode and this is especially nice for office functions, luncheons, or church pot lucks. It is also another great idea for the upcoming tailgating parties or anytime when you would rather mingle and meet while you eat and greet than fumbling, and mumbling with a fork and plat in your hand. So as I have said before, cheesecakes are not as hard as a lot of folks let on them to be, and homemake is pretty much better when home made than bought in box, from the box store. And not I would not like with a fox, or in a car covered in tar, ok, ok I'll leave the rest to Dr Seuss, but you get the point, make it at home and everyone will enjoy it better. Ok this recipe I have found more than one place, one to an individual, one to Taste of Home recipes (which gets from folks sending in recipes) and a third pointing in another direction. So with all those not sure who to give credit to, it just is not me, I am just sharing. also if you don't like this particular recipe search the web or Pinterest for a different version or try Raspberry Swirl Cheesecake Bars, or other variations. Now on with the show and my find:
This week's recipe: Raspberry Cheesecake Bars
- 1 cup all purpose flower
- 1 cup nuts
- 1/3 cup brown sugar (packed)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup butter (cold)
- 1 jar raspberry jam (12 oz jar)
- 2 pkgs cream cheese (8 oz pkgs)
- 3/4 cup sugar
- 1/2 tsp grated lemon zest (peel)
- 1/2 tsp vanilla extract (real not imitation)
- 12 oz sour cream
- 3 Tbsl sugar
- 1 tsp vanilla extract
In a small bowl, combine flour, nuts, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press into the bottom of a greased 13 x 9 baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes. Set aside 3 tablespoons jam; spread remaining jam over crust.
In a large bowl, beat cream cheese and sugar until smooth. Mix in lemon peel and vanilla. Add eggs; mix on low speed just until combined. Spoon over jam; spread evenly. Bake for 20-25 minutes or until filling is almost set.
In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake 5-7 minutes longer or just until set.
Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars, depending how you cut, makes about 12.