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White Chocolate-Raspberry Cheesecake Bars

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

  • Trans fat

    0.5g

  • Cholesterol

    75mg

  • Sodium

    210mg

  • Carbohydrate

    28g

  • Dietary fiber

    0g

  • Total sugars

    22g

  • Added sugars

    20g

  • Protein

    4g

  • Vitamin A

    15%DV

  • Vitamin C

    0%DV

  • Calcium

    4%DV

  • Iron

    4%DV

  • Potassium

    2%DV

  • Vitamin D

    0%DV

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