Raspberry Swirl Cheesecake Bars Recipe

summary

directions

1. Preheat the oven to 375°F. Line a 9-by-13-inch baking pan with aluminum foil or parchment paper so that two of the sides are hanging over the pan. Coat with non-stick spray and set aside.
2. To make the raspberry swirl, place the raspberries, sugar and lemon juice in a small saucepan over medium heat. Cook, using a wooden spoon to mash the berries, until sauce thickens, about 6 minutes. Set aside to cool.
3. To make the graham cracker crust, place the graham crackers into a food processor fitted with a metal blade and process until you have fine crumbs. Transfer to a mixing bowl and add the melted butter and brown sugar. Stir to combine and then use your fingers to make sure there are no lumps of brown sugar remaining. Pour graham cracker mixture into the prepared pan and use your hands to press into an even layer on the bottom of the pan. Transfer to the oven and bake for 10 minutes. Remove from the oven and set aside. Lower oven temperature to 325°F.
4. To make the cheesecake filling, add the cream cheese, sugar and flour to the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream, eggs and vanilla and process until smooth, scraping down the sides of the mixer as needed.
5. Pour the cheesecake filling over the graham cracker crust and use a silicone spatula to smooth into an even layer. Dollop the top of the cheesecake with the raspberry sauce, then drag a butter knife through the sauce to create swirls on top.
6. Transfer pan back to the oven and bake until set, 35–40 minutes. Allow to cool for 30 minutes and then transfer to the refrigerator to chill for at least 6 hours. Cut into squares and serve.

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