Macadamia White Chip Raspberry Cheesecake Bars

By courtneyepowell

Ingredients

• 1 package (16 ounces) refrigerated white chip macadamia flavored cookie dough
• 4 ounces white chocolate, chopped
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup raspberry preserves

Details

Servings 24

Preparation

Step 1

Preheat oven to 325 degrees. Line a 13-by-9-inch metal pan with nonstick foil or parchment paper.

Separate cookie dough portions and spread evenly across the bottom of the pan. Press together to form a crust that covers the bottom of the pan.

Put the white chocolate in a microwave-safe bowl and heat at 50 percent power, stirring every 30 seconds until melted and smooth.

In a large bowl, beat cream cheese and sugar with an electric mixer. Stir in melted white chocolate. With mixer on low speed, add eggs one at a time, beating gently until mixed. Add vanilla and stir until mixed. Do not overbeat.

Pour mixture over unbaked cookie dough.

Place raspberry preserves in a small dish and microwave for about 10 seconds to soften. Spoon gobs of raspberry over cream cheese mixture and swirl through for marbled effect.

Bake 37-40 minutes or until edges brown slightly. Center of bars will be slightly wiggly.

Let cool at room temperature for 2 hours, then transfer to refrigerator to chill thoroughly.

When bars are chilled, lift from pan by grasping foil or parchment. Set on a cutting board and cut into 24 bars.