White Chocolate-Raspberry Cheesecake Bars
Time5h 23min
Makes12 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
Putting it together
- 1.Heat oven to 350ºF.
- 2.Combine cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. 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 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.
Tips and Tricks
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.
Nutrition Information
| Calories: | 300 |
| Total fat: | 20g |
| Saturated fat: | 11g |
| Trans fat: | 0.5g |
| Cholesterol: | 75mg |
| Sodium: | 210mg |
| Total Carbohydrate: | 28g |
| Dietary fiber: | 0g |
| Total sugars: | 22g |
| Added sugars: | 20g |
| Protein: | 4g |
| Vitamin D: | 0% DV |
| Calcium: | 4% DV |
| Iron: | 4% DV |
| Potassium: | 2% DV |