You’re really going to enjoy these little squares of fruit cheesecake happiness. The raspberry jam is so sweet and yummy while the cheesecake is cool and creamy. it’s the perfect combination!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I love cheesecake, but rather than go the traditional, predictable Springform pan route, I sometimes like to bake them in a rectangular pan and cut them into squares. It’s easier to cut and easier to serve, which means it’s easier to eat, which is always a plus in my book. It also makes these perfect for a potluck dinner, or any place you need to take a portable dessert!”
I always make my cheesecake bars in a 9×13 pan. There have been times where I have made traditional cheesecake ina pie plate, but then that isn’t bars, it’s cake. Wait, what the…?
Ingredients
Crust:
1 Cup Gold Medal flour
¼ Cup Domino powdered sugar
½ Cup margarine
Filling:
½ Cup raspberry jam
3 oz pkg cream cheese (softened)
2 Tbl TruMoo milk
1 Cup ( 6oz) Toll House chocolate chips
glaze
2 oz (2 squares) semisweet baking chocolate
1 Tbl shortening
Instructions
Oven 375
Blend flour and powdered sugar, cut in margarine until crumbly.
Press mixture into 9 inch square pan
Bake 15 to 17 minutes or until lightly browned
Spread jam evenly over baked crust.
In small bowl, beat cream cheese and milk until smooth.
Add melted chips to cream cheese mixture; beat until smooth.
Drop cream cheese mixture by spoonfuls onto jam, spread evenly
with a light hand
Chill until set
In small saucepan over low heat melt chocolate with shortening, stirring constantly.
Spread over white chocolate layer. Chill completely, cut into bars.
Cover and refrigerate
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Quick Tip: These are great served with ice cream. Any flavor will do 🙂
Thank you to Group Recipes for this great recipe.
