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White Chocolate-Raspberry Cheesecake Bars

12 OREO Cookies, finely crushed
2 tablespoons butter
3 ounces white baking chocolate, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla
2 eggs
1/4 cup red raspberry preserves

Directions
Preparation 20 m
Cook 25 m
Ready In 4 h 28 m

Heat oven to 350 degrees F.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.

 

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