A delicious looking cheesecake bars recipe from Betty Crocker!
Ingredients
Crust
1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 teaspoon finely grated lemon peel
Filling
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon finely grated lemon peel
2 eggs
1/3 cup fresh lemon juice
1 cup fresh raspberries
Directions
Heat oven to 325°F.
Mix crust ingredients with spoon until soft dough forms in a large bowl.
Beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth. Scrape sides of bowl frequently.
Bake 30 to 35 minutes or until filling is set.
Directions
Heat oven to 325°F.
Spray bottom only of 13 x 9-inch pan with cooking spray.
Mix crust ingredients with spoon until soft dough forms in a large bowl.
Press dough in bottom of pan.
Bake 15 minutes.
Remove from oven to cooling rack and cool 10 minutes.
Beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth. Scrape sides of bowl frequently.
Add eggs, one at a time and beat until just blended.
Beat in lemon juice.
Reserve 1/4 cup filling and set aside.
Spread remaining filling over cooled crust.
Mash raspberries with fork. Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree.
Stir puree into reserved filling.
Drop spoonfuls of raspberry mixture on cream cheese layer.
Carefully swirl into top of cream cheese layer with a knife.
Bake 30 to 35 minutes or until filling is set.
Cool 30 minutes on cooling rack.
Refrigerate about 2 hours or until cooled completely.
Cut in 6 rows by 4 rows.
