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White Chocolate-Raspberry Cheesecake Bars

Raspberry preserves meets white chocolate for a duo made in cheesecake heaven. An OREO Cookie crust only makes these bars even more divine.

Prep time

20 min

Total time

5 hr 23 min

Servings

Makes 12 servings

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Ingredients

12 OREO Cookies, finely crushed (about 1 cup)
2 Tbsp. butter or margarine, melted
3 oz. white baking chocolate, divided
2 pkg. (8 oz. each) brick cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/4 cup red raspberry preserves

Preparation

Heat oven to 350ºF.
Combine cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. chocolate as directed on package.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

Recipe Tips

How to Double RecipeThis recipe can be easily doubled. Prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 24 servings.

VariationPrepare using Reduced Fat OREO Cookies, Neufchatel cheese and egg whites.

111548

Nutrition Information

Nutrition per serving:

Calories

300
Total Fat

20g
Saturated Fat

11g
Cholesterol

75mg
Sodium

210mg
Total Carbohydrate

28g
Dietary Fiber

0g
Total Sugars

22g
Includes Added Sugars

20g
Protein

4g
Vitamin A

15%DV
Vitamin C

0%DV
Vitamin D

0%DV
Calcium

4%DV
Iron

4%DV
Potassium

2%DV

n/a indicates that data is not available

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