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Raspberry-Pecan Cheesecake Bars

photo by:kraft
Pssst. Need a potluck dessert? These scrumptious Raspberry-Pecan Cheesecake Bars are sure to be the biggest draw.
20 min
3 hr 50 min
32 servings, one bar each
Magazine Acquisition

What You Need

cups  graham cracker crumbs, divided
cups  PLANTERS Pecan Halves, toasted, finely chopped
cup  sugar, divided
Tbsp.  butter, melted
cup  raspberry jam
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
tsp.  vanilla

Make It

PREHEAT oven to 350°F. Mix graham crumbs, pecans, 1/4 cup of the sugar and the butter. Reserve 1/2 cup of the crumb mixture; press remaining mixture onto bottom of 13x9-inch baking pan. Bake 10 min. Spread with jam; set aside.

BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add remaining 3/4 cup sugar and the vanilla; beat until well blended. Add eggs, one at a time, beating after each addition just until blended. Carefully spread over jam; sprinkle with reserved crumb mixture.

BAKE 30 min. or until center is almost set; cool completely. Refrigerate at least 3 hours before cutting into bars. Store any leftovers in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
For easy clean up, line the baking pan with foil, with ends of foil extending over sides of pan. Prepare and bake cheesecake bars as directed. When ready to cut, lift cheesecake from pan, using foil handles.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
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