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

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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.

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landrigirl

posted:4/12/2009

I made these for Christmas, except I used chocolate baker's squares because I love the combo of chocolate and raspberries. They were really good. I used Polaner All fruit Raspberry preserves.

jllibean03

posted:4/3/2009

Very good, and easy! This got rave reviews at Christmas!!

roquie

posted:3/12/2009

Fantastic!! I now make this for my family gatherings. Not hard, be patient, use food processer for cookies, makes them really nice for the crust. I also use tin foil, which I mold to the baking dish, this allows very easy removal of the bars, and makes cutting a snap. Yummie X 3

beforethis

posted:2/28/2009

This recipe is great. i didn't use the raspberry preserves, instead i use strawberry i also had to find out how to melt the chocolate but after that it was great everyone loved and so i made it again even better the 2nd time around.

kgarcia881

posted:2/11/2009

LOVE, LOVE, this!!! It is easy and ohhhh sooo goood!!! I make this alot. All my friends love it as well, I have to give the recipe everywhere I go!!!

karilynn429

posted:1/30/2009

AMAZING!!!

vbrown1

posted:1/22/2009

Great recipe. made it for a party, got lots of compliments. I put more preserves on otherwise it's pretty thin. Very delicious!

wolfie0421

posted:1/21/2009

These were so incredibly delicious and easy to make! Changes that I made were to bake the crush for 10 minutes before pouring on the batter. Cut the cheesecake into bars before spreading on the preserves (after 4 hours in the fridge). Heat the preserves for about 10 - 15 seconds to make them spread easier, and also use more preserves than called for - it's really thin on the top without extra

acerod87

posted:1/12/2009

I got nothing but compliments when I made this recipe for my co-workers, same with both sides of the family... they all gave me nothing but compliments about it!

janelley_o

posted:1/12/2009

My boyfriend LOVES this dessert. He begs me to make it all the time. It's really pretty with the white chocolate drizzled on top too.