White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars

5 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    4 h 28 m
Recipe by  OREO®

“Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top.”

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Ingredients

Adjust Servings

Original recipe yields 9 servings

Directions

  1. Heat oven to 350 degrees F.
  2. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
  3. 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.
  4. Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.

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Reviews (5)

Rate This Recipe
CupcakePolly
10

CupcakePolly

I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious,very rich though. It looked exactly as the picture.

ChrissieO
5

ChrissieO

I made these for a work bake off last week and won first place! Everyone loved the fruit topping - it made a big difference among all the other chocolate desserts. Very easy to make and delicious. I recommend warming the preserves a bit before spreading them to make it easier to spread -- and definitely letting the cheesecake cool enough before doing that.

the young baker
3

the young baker

I love this recipe. the more you beat the cream cheese the lighter it is. I like cheesecake a little more on the dense side. don't beat it as much if you like it more dense. the raspberry preserves really make it!!!!

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