Ingredients:
For The Graham Cracker Crust:
- 9 sheets graham crackers (about 1 cup of crumbs)
- 2 tablespoons brown sugar
- ¼ cup melted salted butter
For The Cheesecake:
- 16 ounces cream cheese, softened (2 blocks)
- ½ cup sugar
- 2 eggs
- ¼ cup sour cream
- 1 tablespoon vanilla extract
For The Raspberry Topping:
- 3/4 cups raspberries (about 6 ounces, fresh or frozen)
- 4 tablespoons sugar
- 1/2 teaspoon lemon juice
Instructions:
Graham Cracker Crust:
- Preheat the oven to 325°F and line an 8×8 square pan with aluminum foil or parchment paper.
- In a large bowl, mix graham cracker crumbs, brown sugar, and melted butter until the crumbs are no longer dry.
- Press the graham cracker mixture into the bottom of the pan using a ½ cup measuring cup. Bake for 8 minutes and let it cool for at least five minutes.
Cheesecake Filling:
- In a large bowl, use an electric mixer to beat cream cheese until smooth (about 2-3 minutes). Add ½ cup sugar and mix until fully combined.
- Beat the eggs lightly in a medium bowl, then gradually add them to the cream cheese mixture, whipping until fully mixed.
- Add sour cream and vanilla to the cream cheese filling, whipping until smooth.
Raspberry Topping:
- In a saucepan, combine raspberries, 4 tablespoons of sugar, and lemon juice. Bring to a slow boil over high heat, then reduce to medium-low heat to simmer. Stir regularly and cook for 10-12 minutes until a thick sauce forms. Set aside to cool for a few minutes.
Layer And Bake The Bars:
- Add the cheesecake filling on top of the graham cracker crust, smoothing it evenly with a silicone spatula.
- Drizzle the raspberry mixture over the cream cheese, and swirl a chopstick or butterknife through to incorporate the raspberry layer into the top of the cheesecake layer.
- Bake for 35-40 minutes until fully set in the center. Test by gently rolling the pan; the top center should not look liquidy but will still jiggle slightly. The middle should feel slightly tacky when touched.
- Allow the cheesecake to cool in the pan for at least 20 minutes, then refrigerate for at least 6 hours or overnight. Slice and enjoy!
FAQs:
Q1: Can I use frozen raspberries for the topping?
A1: Absolutely! Frozen raspberries work well for the topping, just ensure they are thawed before use.
Q2: Can I substitute the graham cracker crust with another type of crust?
A2: Yes, you can experiment with cookie crusts or even a shortbread crust for different flavor profiles.
Q3: How long can I store these Cheesecake Bars?
A3: These bars can be refrigerated for up to 3-4 days. Ensure proper storage in an airtight container.
Conclusion:
In conclusion, our Raspberry Swirl Cheesecake Bars are a celebration of contrasting textures and flavors. From the buttery graham cracker crust to the velvety cream cheese filling and the burst of raspberry swirls, every bite is a symphony of delight. Treat yourself to this exquisite dessert, perfect for any occasion or simply to satisfy your sweet tooth!