Raspberry Cheesecake Squares
By
Nancy Morgan, Huntsville, AL
Creamy, sweet raspberry cheesecake atop a light, crispy crust.
Preparation time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes
Yield
12 Servings
Ingredients
1 cup butter (2 sticks, softened) 1⁄2 cup powdered sugar 2 teaspoons vanilla extract 2 cups flour 16 ounces cream cheese (at room temperature) 1⁄2 cup granulated sugar 1 tablespoon lemon juice 2 eggs (large) 3⁄4 cup raspberry preserves (or jam)Instructions
Crust:
Preheat oven to 350º. Mix the butter, powdered sugar, and 1 teaspoon of vanilla until light. Add the flour and mix well. Butter the bottom and sides of a 9 x 13 inch pan. Spread the butter, sugar, and flour mixture evenly over the bottom of the pan. Bake 25-30 minutes, until golden brown and baked through.
Filling:
Beat cream cheese, sugar, lemon juice and 1 teaspoon vanilla until smooth. Beat in the eggs one at a time until mixed thoroughly. As soon as base is baked, remove from oven and spread the raspberry preserves over the base. Pour the cheesecake batter over the preserves. Continue baking another 25-30 minutes or until the cheesecake batter is set and firm. When cooled, cut into squares.
Recipe Type(s)
