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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
Amount per serving Calories		300
% Daily Value*
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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