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 time20 min
Total time5hr 23min
ServingsMakes 12 servings
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
- ½ cup sugar
- 1 tsp. vanilla
- 2 eggs
- ¼ 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 Recipe
This recipe can be easily doubled. Prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 24 servings. - Variation
Prepare using Reduced Fat OREO Cookies, Neufchatel cheese and egg whites.
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Nutrition InformationNutrition 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 |
