Raspberry Cheesecake Bars

Ingredients

1

roll (16.5 oz)  refrigerated sugar cookies

2

teaspoons grated lemon peel

1

package (8 oz) cream cheese, softened

1/4

cup sugar

1/2

teaspoon vanilla

1

egg

1/2

cup seedless red raspberry jam

Steps

• 1

  Heat oven to 350°F.
• 2

  In medium bowl, crumble cookie dough; stir or knead lemon peel into cookie dough until well blended. Press dough evenly in ungreased 9-inch square pan. Bake 18 minutes.
• 3

  Meanwhile, in medium bowl, beat cream cheese, sugar, vanilla and egg with electric mixer on medium speed until smooth and creamy. Pour evenly over baked crust.
• 4

  Spoon raspberry jam into 1-quart resealable food-storage plastic bag; seal bag. Cut 1/2 inch off small corner of bag. Pipe jam on cream cheese mixture in 4 horizontal rows. With knife, carefully swirl jam in circular motion into cream cheese mixture.
• 5

  Bake 20 to 25 minutes or until filling is set. Cool 30 minutes. Refrigerate about 1 hour or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.