Make a colorful and tasty treat with our Raspberry-Vanilla Cheesecake Swirl Bars. These cheesecake swirl bars are a joy to prepare and a delight to eat.
What You Need
Original recipe yields 18 servings
2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
4 egg s
3 cups raspberries, divided
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Let's Make It
Heat oven to 325ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour half the batter into separate bowl.
Mash half the raspberries. Add to batter in 1 bowl; mix just until blended. Gently stir in remaining raspberries. Drop large spoonfuls of raspberry and plain batters alternately over crust; gently shake pan to level batters in pan.
Bake 35 to 40 min. or until center is almost set. Cool completely.
Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars.
Save 50 calories and 6g of fat, including 3g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese.
Do not mash half the raspberries as directed. Prepare recipe as directed, stirring all the raspberries into all the batter before pouring over crust and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.