Description
Indulge in these creamy cheesecake bars featuring a delightful swirl of tangy raspberry jam, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar and vanilla extract, and beat until well combined.
- Add eggs one at a time, beating well after each addition. Stir in sour cream until smooth.
- Pour the cream cheese mixture over the crust in the baking pan, spreading it evenly.
- Heat raspberry jam in a small saucepan over low heat until pourable. Drop spoonfuls of jam onto the cheesecake batter.
- Use a knife or toothpick to swirl the raspberry jam into the cheesecake batter, creating a marbled effect.
- Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight until fully chilled and set.
- Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares.
Notes
For added flavor, top with fresh raspberries before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes