It's time that time of year to start fancying up all the desserts.
I have been working all week on perfecting these cheesecake bars and they are AMAZING!
I thought with all the hustle and bustle of the holiday season that's fast approaching why not make a bar recipe instead of a traditional cheesecake. These are easy to prepare and store well in the fridge.
These would make the perfect dessert for a weeknight get together. Make them in the morning and chill for dessert.
Any way you serve these just make sure you do!
Here's what you need:
1-1/2 cups graham cracker crumbs
3 Tbs. sugar
1/2 cup melted butter
2 - 8 oz. bricks cream cheese, at room temperature (I only use full fat)
1 cup sugar
2 large eggs, at room temperature
1 tsp. vanilla
zest and juice of 1 lemon
2 Tbs. flour
1/2 cup raspberry jam
Preheat oven to 325 degrees. Spray a 9 x 9 pan with cooking spray and set aside.
In a medium bowl mix the graham cracker crumbs and sugar. Then add the melted butter and mix until it resembles wet sand.
Pour into the 9 x 9 in pan and using your fingertips spread out then press firmly into the pan.
Bake for 10 minutes then remove to cool.
In a large bowl beat the cream cheese for 2 minutes until fluffy.
Add the sugar and beat until well combined, about 1 minute.
Add the vanilla and eggs and beat until incorporated. Scrape down the sides as you go.
Add the lemon zest and juice and mix well.
Add the flour and mix until incorporated.
Pour the mixture into the prepared crust and spread out evenly.
Place the jam in large dollops on the filling. Using a knife swirl the jam into the cheesecake batter. DO NOT over swirl.
Bake for 45 - 50 minutes or until the center is set and not jiggly.
Remove from the oven to cool, then refrigerate at least 4 hours before serving.
Mmmm mmmm these were the most delicious cheesecake bars ever!
Serves 9 - 12, depending on size of bars (maybe more if you cut them bite size)
Here's the handy printable - Raspberry Swirl Cheesecake Bars