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Raspberry Cheesecake Bars (lighter recipe)
Raspberry Cheesecake Bars (lighter recipe)
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Prep Time:
20 minutes
Total Time:
4 hours 30 minutes
Lighter version of our best raspberry cheesecake bar, still bursting with flavor.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup margarine, softened
  • 1/3 cup light corn syrup
  • 2 1/2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
  • 2 eggs
  • 2 egg whites
  • 1 cup light corn syrup
  • 2 teaspoons vanilla
  • 3/4 cup raspberry or strawberry jam
  • Powdered sugar, if desired
Instructions:
  • Preheat your oven to 375°F and generously grease a 13x9x2-inch rectangular pan.
  • Use an electric mixer to blend flour, granulated sugar, salt, margarine, 1/3 cup corn syrup, and 1/2 package cream cheese until a dough forms. Press the mixture evenly into the pan.
  • In a medium bowl, whisk 2 packages of cream cheese until smooth. Add eggs, egg whites, 1 cup of corn syrup, and vanilla extract. Mix until smooth. Pour over the prepared dough.
  • Bake for 35 to 40 minutes, until the edges turn a light golden brown and the filling sets (it may look puffy). Stir the jam and spread it over the warm bars. Allow them to cool for 30 minutes, then chill in the refrigerator for at least 3 hours.
  • Cut the 36 bars into 6 rows by 6 rows. Just before serving, sprinkle them with powdered sugar. Refrigerate any leftover bars.

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