Creamy Raspberry Swirl Cheesecake Bars (Print Version)
# Ingredients:
→ For The Graham Cracker Crust
01 -
9 sheets graham crackers (about 1 cup of crumbs)
02 -
2 tablespoons brown sugar
03 -
¼ cup salted butter, melted
→ For The Cheesecake
04 -
16 ounces cream cheese, softened (2 blocks)
05 -
½ cup sugar
06 -
2 eggs
07 -
¼ cup sour cream
08 -
1 tablespoon vanilla extract
→ For The Raspberry Topping
09 -
3/4 cups raspberries (about 6 ounces fresh or frozen)
10 -
4 tablespoons sugar
11 -
1/2 teaspoon lemon juice
# Instructions:
01 -
Preheat the oven to 325°F. Line a 8x8 square pan with aluminum foil or parchment paper.
02 -
Place the graham crackers in a food processor and pulse until they become crumbs. Add the graham cracker crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.
03 -
Add the graham cracker crumbs into the bottom of the pan. Use a ½ cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.
04 -
Place the cream cheese in a large mixing bowl. Mix with an electric mixer until smooth, about 2-3 minutes. Add ½ cup sugar and cream together the sugar and cream cheese until fully mixed.
05 -
Crack the eggs into a medium bowl and beat lightly with a fork. Add the eggs half at a time to the cream cheese mixture, whipping until fully mixed.
06 -
Add the sour cream and vanilla to the cream cheese filling. Whip with an electric mixer until smooth.
07 -
Add raspberries, 4 tablespoons of sugar and lemon juice to a saucepan. Bring the mixture to a slow boil over high heat. Reduce the mixture to medium low heat to simmer, stirring regularly to keep from burning. Cook for 10-12 minutes until thick sauce begins to form, then set to the side to cool for a few minutes.
08 -
Add the cheesecake filling to the top of the graham cracker crust. Use a silicone spatula to smooth the mixture evenly in the pan.
09 -
Drizzle the raspberry mixture over the cream cheese. Swirl a chopstick or butterknife through the mixture to allow the raspberry layer to mix more into the top of the cheesecake layer.
10 -
Bake for 35-40 minutes until fully set in the center. You can test by holding the pan with hot pads and gently rolling the pan from left to right just a little. The top center of the pan should not look liquidy but will still jiggle a little. The middle of the cheesecake should feel slightly tacky when carefully touched.
11 -
Allow the cheesecake to cool in the pan for at least 20 minutes. Place in the refrigerator for at least 6 hours to chill, or overnight. Then slice and enjoy!
# Notes:
01 -
When doubling this recipe, use a 9x13 pan and expect the bars to bake for 40-45 minutes
02 -
These bars are rich, so they can be sliced into 12 pieces instead of 9 to share
03 -
For a dessert platter, try slicing into bite-sized cubes
04 -
Store leftovers in the fridge in an airtight container for 3-5 days