Raspberry Cheesecake Bars
These Raspberry Cheesecake Bars have a buttery graham cracker crust and a vanilla cheesecake layer that is swirled with raspberry jam. Each component is easy to make but elevated and delicious. The tartness of the raspberry pairs well with the vanilla cheesecake and rich graham cracker crust.
Ingredients
Graham Cracker Crust
- 9 sheets graham cracker
- 6 tbsp salted butter, melted
- 1 tbsp granulated sugar
Raspberry Cheesecake Batter
- 16 oz plain cream cheese, softened
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup granulated sugar
- 1/2 cup seedless raspberry jam, whipped
Equipment
- 1 8x8 square pan
- parchment paper
- electric hand mixer
Instructions
- Preheat the oven to 325 degrees F
- First, combine the graham cracker crumbs with the butter and granulated sugar
- Press firmly into the square 8x8 pan (The pan should be lined with parchment paper)
- In a mixing bowl, beat the softened cream cheese granulated sugar, eggs and vanilla extract using an electric hand mixer (until smooth and creamy)
- In a small bowl, add the jam and use a whisk until the jam is smooth with no clumps (It should be pourable)
- Reserve 2-3 tbsp of jam for topping
- Next, fold in the whipped seedless raspberry jam
- Add the batter on top of the graham cracker layer
- Swirl in the extra dollops of jam using a toothpick
- Bake at 325 degrees F for 55-65 minutes.
- The edges and top of the cheesecake should be light brown with a slight jiggle in the middle
- Next, remove from the oven and cool until it reaches room temperature
- Refrigerate 6+ hours or overnight
- Remove from the pan (This is where parchment paper is helpful!)
- Slice and enjoy!
Nutrition
Serving: 1bar, Calories: 216kcal, Carbohydrates: 17g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 184mg, Potassium: 62mg, Fiber: 0.3g, Sugar: 12g, Vitamin A: 546IU, Calcium: 39mg, Iron: 0.5mg