Creamy and fluffy cheesecake bars with a beautiful and easy raspberry swirl on top!
I’m super glad the weather in NY is back to normal! It’s been 4 some-odd days since it’s been all gloomy and damp! Time for the sunny, beach weather, mothernature!
But thankfully these awesome cheesecake bars brightened up my weekend!
Seriously, look at that beautiful, vibrant raspberry swirl! It really makes these bars POP.
Plus, it’s made from raspberries super easily by mixing it in a food processor. That’s it! And the cheesecake layer is SO creamy and just absolutely scrumptious! A true summer treat
- 1 1/2 cups finely ground graham crackers
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon water
- 3 8-oz packages cream cheese, room temperature
- 1 cup sugar
- 3 eggs plus 1 egg yolk, room temperature
- 1/4 cup sour cream
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 350F. Line a 9x13 baking pan with aluminum foil, with foil overhanging on each side for easy lifting. Set aside.
- In a medium-sized bowl, mix together the ground graham crackers, melted unsalted butter, and sugar until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- In a food processor, purée the raspberries, sugar, and water until smooth. Press the mixture through a fine mesh strainer, trying to getting as much liquid out as possible. Discard the seeds. Set aside.
- Using an electric mixer, beat together cream cheese until smooth and creamy (about 4 minutes.) Beat in the sugar. Once at a time, add in the eggs and egg yolk. Mix in the sour cream, whole milk, vanilla extract, and salt until mixture is completely smooth. Spread the mixture over prepared crust and smooth out the top. Pour dots of the raspberry mixture over the filling, then use a toothpick or skewer to swirl together.
- Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool completely, then let chill in the refrigerator completely before serving. Lift the cheesecake out of the pan and cut into 12 bars. Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!
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