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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
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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