Lemon Raspberry Cheesecake Bars
From jaie 16 years ago
- 45 minutes to make
- Serves 30
These are so wonderful. Perfect for taking to work to treat co-workers or for a bake sale.
Ingredients
- Crust: shopping list
- Non-stick cooking spray shopping list
- 3/4 cup Crisco® butter flavor shortening (or 3/4 stick) shopping list
- 1/2 cup firmly packed brown sugar shopping list
- 1-1/4 cups all-purpose flour shopping list
- 1 cup uncooked oats shopping list
- 1/4 teaspoons salt shopping list
- Filling: shopping list
- 3/4 cup Smucker's® Seedless Red raspberry jam shopping list
- 16 ounces cream cheese, softened shopping list
- 3/4 cup sugar shopping list
- 2 tablespoons all-purpose flour shopping list
- 2 large eggs shopping list
- 3 tablespoons fresh lemon juice, no seeds please shopping list
- 2 teaspoons freshly grated lemon peel shopping list
How to make it
- Preheat oven to 350°.
- Spray a 13x9x2-inch baking pan with non-stick cooking spray. Set aside.
- Crust:
- In a bowl, combine shortening and brown sugar, beat with an electric mixer at medium speed until well blended.
- Gradually add 1-1/4 cups flour, oats and salt.
- Beat at low speed until well blended.
- Press crust mixture into bottom of prepared pan.
- Bake for 20 minutes or until lightly browned.
- Filling:
- Let crust stand after removing from oven for 2 minutes.
- Spoon raspberry jam onto hot crust.
- Spread carefully to cover.
- In a bowl, combine cream cheese, sugar and 2 tablespoons flour.
- Beat with an electric mixer at low speed until well blended.
- Add eggs and beat again until well blended.
- Add lemon juice and lemon peel. Beat until smooth.
- Pour over the raspberry layer.
- Bake 25 minutes or until set.
- Remove pan and put on wire rack to cool.
- Let cool to room temperature.
- Cut into 30 bars.
- Cover and refrigerate any un-eaten portions.
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