Monday, December 4, 2017

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.

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