Lemon Raspberry Cheesecake Bars

By srumbel

Lemon Raspberry Cheesecake Bars – creamy cheesecake bars with raspberry pie filling swirl. Sweet, creamy and delicious!
from crunchycreamysweet.com

Ingredients

• for the crust:
• 1 and 1/4 cup graham cracker crumbs
• 2 Tablespoons granulated sugar
• 4 Tablespoons unsalted butter, melted
• for the filling:
• 2 8oz. packages cream cheese, softened
• zest of 1 whole lemon
• 1 and 1/4 cup granulated sugar
• 4 Tablespoons sour cream
• 4 Tablespoons all-purpose flour
• 2 teaspoons pure vanilla extract
• 2 large eggs, beaten
• 1 can of Lucky Leaf Premium Raspberry Pie Filling

Details

Preparation time 15mins
Cooking time 165mins

Preparation

Step 1

Preheat oven to 350 degrees F. Line a 13" x 9" baking pan with parchment paper. Set aside.
In a medium mixing bowl, stir together graham cracker crumbs, sugar and melted butter. Press onto the bottom of the prepared pan. Bake for 7 minutes. Remove from oven and set aside.
In a large mixing bowl, beat the cream cheese until creamy, about 30 seconds.
Add sugar and lemon zest. Beat in well.
Add sour cream, flour and vanilla and mix in well.
Add beaten eggs and mix just until incorporated.
Pour the mixture over the crust.
Drop spoonfuls of pie filling over the filling. Swirl with a knife.
Bake the bars for 30 to 35 minutes.
Cool completely in the pan.
Chill in the fridge for at least 2 hours.
Cut and serve.

Notes

The total time includes chilling time.