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White Chocolate-Raspberry Cheesecake Bars

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Rate this recipe 4.5/5 (53 Votes)

Ingredients

  • 12 OREO Cookies, finely crushed (about 1 cup)
  • 2 Tbsp. butter or margarine, melted
  • 3 oz. BAKER'S White Chocolate, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/4 cup red raspberry preserves

Details

Preparation time 20mins
Cooking time 5mins
Adapted from kraftrecipes.com

Preparation

Step 1



HEAT oven to 350ºF.

MIX cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. chocolate as directed on package.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

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