White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars recipe

photo by:kraft

Raspberry preserves meets white chocolate for a duo made in cheesecake heaven. An Oreo Cookie crust only makes these bars more divine.

time

prep:

20 min

total:

5 hr 23 min

servings

total:

9 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

OREO Cookies, finely crushed (about 1 cup)

Tbsp. butter or margarine, melted

oz. BAKER'S White Chocolate, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

tsp. vanilla

eggs

1/4

cup red raspberry preserves

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350ºF.

MIX cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. chocolate as directed on package.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

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.

CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 7g of fat, including 4g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.

Rate recipes, or edit your previous ratings and more. Sign In

susanpollack

posted:1/7/2010

This is amazing!!!! My family and I call it the drizzle. I make the 13 x 9 recipe and I recommend you chill the cheesecake in the fridge befroe doing the raspberry and cohocolate. I usually take it out of the fridge put the raspberry on then cut them into slices and finally adding on the white chocolate and making sure it stays cut before putting back in the fridge it helps a lot. The first time I did it how the secipe shows and the white chocolate was sticking to the other bars. Love this recipe!!!

nancy4161969

posted:12/10/2009

I have made this recipe about 20 times in the last year it always gets rave reviews. Now I am expect to make it. I would encourage every one to try it you will be the hit of the get together. I always double it and that works great in a 9*13 pan

a cook

posted:11/25/2009

I made this in a 9-in springform pan. Used 3 blocks cream cheese (2 reg and 1 neufatchel), 4 squares white chocolate, 3 eggs, and 2/3c sugar. Baked at 325F for 1 hour and then turned off oven, cracked the door, and let sit for another hour. Used the red rasp preserves and white choc topping. Turned out BEAUTIFULLY!!! The extra chocolate made it taste wonderful!! I recommend making it this way, it's a show stopper!

Profexx

posted:11/17/2009

The aroma of the white chocolate brought my husband out of his office to investigate:-). What a beautiful dessert!

ATMR1072

posted:10/3/2009

my family loves this recipe :) I have made it several times. I hardest part is waiting for it to chill so we can enjoy it.

madslick5

posted:7/30/2009

everybody at work and home loved this, I added fresh raspberries to the cream cheese mix,tasted great.

a cook

posted:6/18/2009

Everyone is always very excited when I make this desert. It all gets eaten every single time!

OceanSpritz

posted:5/11/2009

Made it for Thanksgiving. Got rave reviews. Its very good and easy to make.

tessachretien

posted:4/18/2009

Delicious! Got compliments from everyone! I would add a little more white chocolate next time; I couldn't really taste it. And I agree that the raspberry preserves were a little hard to spread so next time, I might try warming first as suggested by others.

nydchrl32

posted:4/13/2009

Excellent!!!!