Shelly's Recipe

LEMON RASPBERRY CHEESECAKE SQUARES

Category: Desserts

Crust
3/4 cup butter
1/3 cup firmly packed brown sugar
1 1/4 cups flour
1 cup quick or old-fashioned rolled oats
1/4 tsp salt

Filling
1 (12 oz) jar seedless red raspberry Jam
2 (8 oz) pkg cream cheese, softened
3/4 cup sugar
2 tbsp Flour
2 large eggs
2 tsp finely grated lemon peel
3 tbsp lemon juice

Heat oven to 350. Coat 13 x 9-inch baking pan with no-stick cooking spray.

Crust: Beat shortening and brown sugar until creamy, about 1 minute. Gradually add flour, oats and salt, mixing until well blended, about 1 minute. Press into bottom of prepared pan. Bake 20 minutes or until evenly browned. Remove from oven and immediately spread jam evenly over partially baked crust.

Filling: Place cream cheese, sugar and flour in medium bowl. Beat until smooth, about 1 minute. Add eggs, one at a time, beating about 15 seconds after each addition. Add lemon peel and juice. Beat until well blended, about 1 minute. Pour over raspberry layer. Bake 25 minutes or until set. Cool completely in pan on cooling rack. Cut into squares.