White Chocolate-Raspberry Cheesecake Bars

These bars were a HUGE hit at our house.  In fact, I made a big batch in a glass 10×15 and they’re already gone.  Granted, I brought some with on Saturday night for a gathering with friends, we served them after church with coffee and they went into lunches on Monday… but still!

This recipe is from the Holiday ’08/Winter ’09 issue of Kraft’s Food & Family magazine.  I tripled the crust ingredients and doubled the filling ingredients for the big pan I made.

  • 12 Oreo Cookies, finely crushed (those of you who know me know how this was done!)
  • 2 T. melted butter
  • 3 squares white chocolate
  • 2 8 oz. pkgs cream cheese at room temperature (don’t use low-fat)
  • 1/2 c. sugar
  • 1 t. vanilla
  • 2 eggs
  • 1/4 c. red raspberry preserves

Preheat oven to 350 degrees.  Mix cookie crumbs and butter; press into bottom of glass 8 inch square pan (you don’t need to grease the pan).  Melt 2 chocolate squares in double boiler or on 50% power in microwave.  (Hint:  double boiler is better.)

Beat cream cheese, sugar and vanilla with mixer until blended.  Scrape sides and bottom of mixing bowl.  Add melted chocolate; mix well.  Scrape  again.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 25-28 min. or until center is almost set (edges will be slightly browned).  Cool 5 minutes.  Spread with preserves.  Melt remaining chocolate square; drizzle over cheesecake with a fork.  Go around edges with sharp knife and then cut into 18 bars.  Keep in refrigerator.

HINT:  Don’t drizzle white chocolate until your bars are ready to be served.  Once the chocolate sets and you cut the bars, the drizzle gets pulled into the cuts and it doesn’t look pretty anymore.  I’m making these again in a week and I’m going to drizzle chocolate right onto the serving tray.  I figure it’ll look cool. 🙂



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