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Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
24 whole graham crackers, ground to measure 2-3/4 cups
5 tbsp unsalted butter, melted
Topping:
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
3 tbsp cornstarch
2 large eggs
1/4 tsp salt
1/2 tsp vanilla
1/2 cup of seedless raspberry jam, melted
4 oz white chocolate, melted
Preheat the oven to 350. To make the crust, combine the graham cracker crumbs and butter. Stir until crumbs are moistened. Transfer buttered crumbs to a 13 x 9 inch pan. Arrange and press crumbs into pan to form crust. Bake 12 minutes or until crust is set. Remove crust from oven, but maintain oven temperature for next use.
To make the filling, beat the cream cheese and sugar in a large bowl with an electric mixer until fluffy. Beat in the cornstarch, eggs, salt and vanilla. Transfer filling to crust. Smooth top with spoon or knife.
Drizzle with melted jam. Draw the tip of a knife through the top of the filling to create a marbled effect. Bake 25 minutes or until dessert appears puffed. Cool in pan at room temperature. Refrigerate at least 3 hours. Drizzle with melted white chocolate and cut into bars.
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RASPBERRY CREAM CHEESE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
24 whole graham crackers, ground to measure 2-3/4 cups
5 tbsp unsalted butter, melted
Topping:
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
3 tbsp cornstarch
2 large eggs
1/4 tsp salt
1/2 tsp vanilla
1/2 cup of seedless raspberry jam, melted
4 oz white chocolate, melted
Preheat the oven to 350. To make the crust, combine the graham cracker crumbs and butter. Stir until crumbs are moistened. Transfer buttered crumbs to a 13 x 9 inch pan. Arrange and press crumbs into pan to form crust. Bake 12 minutes or until crust is set. Remove crust from oven, but maintain oven temperature for next use.
To make the filling, beat the cream cheese and sugar in a large bowl with an electric mixer until fluffy. Beat in the cornstarch, eggs, salt and vanilla. Transfer filling to crust. Smooth top with spoon or knife.
Drizzle with melted jam. Draw the tip of a knife through the top of the filling to create a marbled effect. Bake 25 minutes or until dessert appears puffed. Cool in pan at room temperature. Refrigerate at least 3 hours. Drizzle with melted white chocolate and cut into bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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