Desserts

Raspberry-Pecan Cheesecake Bars

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photo by:kraft

Co-workers loved the recipe and so did my family

posted by

brian19403

on 12/9/2007

time

prep:

20 min

total:

3 hr 50 min

servings

total:

32 servings, one bar each

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What You Need

1-1/2

cups HONEY MAID Graham Cracker Crumbs, divided

1-1/2

cups PLANTERS Pecan Halves, toasted, finely chopped

cup sugar, divided

Tbsp. butter, melted

1/2

cup raspberry jam

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

tsp. vanilla

eggs

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.

Shortcut

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.