Description
Rich and creamy cheesecake layered over a buttery graham cracker crust, topped with a sweet-tart raspberry swirl. These bars are a heavenly treat that’s perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup raspberry preserves
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh raspberries for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream until fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- In a small bowl, whisk together raspberry preserves, cornstarch, and water. Drop spoonfuls of the raspberry mixture over the cheesecake. Use a knife to gently swirl the raspberry mixture into the cheesecake.
- Bake for 30-35 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and let the bars cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before slicing. Garnish with fresh raspberries if desired.
Notes
You can customize the seasonings to taste. For a more intense raspberry flavor, use fresh raspberry puree instead of preserves.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American