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Dessert: White Chocolate Raspberry Cheesecake Bars -

White Chocolate Raspberry Cheesecake Bars
Raspberry preserves and syrup combine to make a luscious, spreadable layer in this cheesecake. Raspberry syrup can be found near the pancake syrup at your local grocery store.

Recipe Ingredients:

2cupgraham cracker crumbs
1/2cupbutter, melted
1pkg(12oz) white chocolate chips
5pkg(8oz ea.) cream cheese, softened
1Tbspvanilla extract
1 1/2cupseedless raspberry preserves
2Tbspraspberry syrup (optional)
garnish: fresh mint sprigs

Recipe Instructions:

1.   Preheat oven to 350F. Combine first 3 ingredients; press onto bottom of lightly greased aluminum foil-lined 13 x 9-inch pan. Bake 8 to 10 minutes.
2.   Place white chocolate chips in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring constantly, 3 to 4 minutes or until chocolate is melted.
3.   Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Add melted chocolate, beating well.
4.   Microwave raspberry preserves in a microwave-safe glass bowl at high 1 1/2 minutes or until smooth, stirring at 30-second intervals. Stir in raspberry syrup, if desired.
5.   Spoon half of cream cheese batter into prepared crust; drizzle half of raspberry mixture over batter, leaving a 3/4-inch border. Spoon remaining cream cheese batter around edges of pan, spreading towards the center. Cover and chill remaining raspberry mixture.
6.   Bake cheesecake at 350F for 30 to 35 minutes or until almost set. Turn oven off; let cheesecake stand in oven, with door partially open, 1 hour. Remove from oven; gently run a knife around edge of cheesecake to loosen. Cover and chill at least 8 hours or up to 24 hours.
7.   Cut cheesecake into 1 1/2-inch squares; drizzle with remaining raspberry mixture. Garnish, if desired. Store in an airtight container in refrigerator up to 1 week.

Yield: About 4 dozen.
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