Description
Creamy raspberry swirl cheesecake bars with a buttery graham cracker crust and fresh raspberry topping.
Ingredients
Scale
9 graham cracker sheets
2 tbsp brown sugar
1/4 cup melted butter
16 oz cream cheese
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 tbsp vanilla extract
3/4 cup raspberries
4 tbsp sugar
1/2 tsp lemon juice
Instructions
1. Preheat oven to 325°F and prepare pan.
2. Mix crust ingredients and bake 8 minutes.
3. Beat cream cheese and sugar until smooth.
4. Add eggs gradually, then sour cream and vanilla.
5. Cook raspberries with sugar and lemon juice until thick.
6. Pour filling over crust and add raspberry swirl.
7. Bake 35-40 minutes until set.
8. Cool and refrigerate 6 hours before slicing.
Notes
Use fresh or frozen raspberries.
Chill overnight for best texture.