Raspberry Swirl Cheesecake Bars
Yields: 16 bars
 
Ingredients
Crust
  • 20 chocolate sandwich cookies (such as Oreos), crushed to crumbs
  • ¼ cup butter, melted (I used light butter)
Cheesecake
  • 2 packages (8 ounces each) ⅓ less fat cream cheese, softened
  • ⅓ cup granulated sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ⅓ cup raspberry sauce
Raspberry Sauce
  • 12 ounce package frozen raspberries
  • ¼ cup sugar (adjust to taste depending on sweetness of berries)
  • 3 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 325F degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
  2. Prepare crust: Stir cookie crumbs and butter until combined and press into prepared baking pan. Bake for 12 minutes and remove to wire rack. Let cool for 15 minutes.
  3. MAKE THE RASPBERRY SAUCE: In a sauce pan over medium heat, combine raspberries, sugar and juice. Cook until raspberries break down, about 5 minutes. [Note: If you want a smooth sauce, you can strain out the seeds.] Set aside to cool.
  4. MAKE THE CHEESECAKE FILLING: In a large bowl, using a hand mixer on medium speed, beat cream cheese and sugar until combined. Add eggs one at a time, beating after each addition. Beat in flour and vanilla.
  5. PUT IT TOGETHER: Pour cheesecake filling over cooled crust. Drop tablespoonfuls of raspberry sauce over cheesecake. Use a knife to swirl raspberry sauce through filling.
  6. BAKE for 30 to 40 minutes, or until set. Cool for 10 minutes or wire rack and then move to the refrigerator to chill for at least 2 hours to overnight.
Notes
The recipe for raspberry sauce makes more than what you need for this recipe. It is great served over pancakes, waffles, ice cream, stirred in yogurt or oatmeal. Or another batch of cheesecake bars!
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/12/01/raspberry-swirl-cheesecake-bars/