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Chocolate-Raspberry Cheesecake Bars
Chocolate-Raspberry Cheesecake Bars
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Decadent devil's food bars with cheesecake filling, chocolate drizzle, and fresh raspberries elevate a classic treat to a gourmet level.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons milk
  • 1 egg
  • 1 cup raspberry pie filling (from 21-oz can)
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/4 cup semisweet chocolate chips
  • 2 teaspoons shortening
  • 48 fresh raspberries
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). In a large bowl, combine cake mix, butter, milk, and 1 egg, stirring until just moistened. Press the mixture into an ungreased 15x10x1-inch pan. Spread raspberry pie filling evenly over the crust.
  • In a large bowl, whisk together cream cheese, sour cream, sugar, and vanilla until smooth and creamy using an electric mixer. Add eggs one at a time, beating well after each addition. Gradually mix in flour on low speed. Pour the mixture over the pie filling.
  • Bake for 30 to 38 minutes, or until the cheesecake filling is fully set. Allow it to cool completely for about 1 hour.
  • Place chocolate chips and shortening in a microwavable food-storage plastic bag, seal it, and microwave on High for 15 seconds. Squeeze the bag, then microwave for another 15 seconds or until melted. Continue squeezing the bag until the chocolate is smooth. Cut off a tiny corner of the bag and drizzle the chocolate over bars. Cut the bars into 8 rows by 6 rows, then refrigerate for 30 minutes. Just before serving, top each bar with 1 fresh raspberry and store covered in the refrigerator.

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