Description
Delicious and creamy raspberry cheesecake bars with a graham cracker crust, perfect for dessert lovers.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 24 ounces (680g) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of a 9×13 inch baking pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool slightly.
- In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until raspberries break down and mixture thickens slightly (5-7 minutes). Remove from heat and let cool slightly. Strain for a smoother swirl, if desired.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined.
- Pour cheesecake filling over the cooled crust, spreading evenly. Spoon dollops of raspberry swirl over the filling. Use a knife or skewer to swirl the raspberry into the cheesecake filling. Bake for 30-35 minutes, or until edges are set and the center is slightly jiggly.
- Turn off the oven and crack the oven door slightly. Let the cheesecake bars cool in the oven for 1 hour. Remove from the oven and let them cool completely at room temperature.
- Cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before cutting into bars.
- Cut into squares or rectangles. Serve cold, plain or with whipped cream and fresh raspberries.
Notes
- For a smoother raspberry swirl, strain the mixture after cooking.
- Allowing the cheesecake to chill overnight enhances the flavors.
- This recipe can be made with fresh or frozen raspberries.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg