Raspberry-Lemon Cheesecake Bars

Name: Raspberry-Lemon Cheesecake Bars
Prep time: 15 min
Cook time: 5 min
Total time: 6 min
Ingredients: 2 cups graham cracker crumbs; 1 cup plus 2 Tbsp. sugar, divided; 6 Tbsp. butter, melted; 3 cups (12 oz.) raspberries, divided; 1 Tbsp. each zest and juice from 1 lemon; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 4 eggs

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Prep Time: 15 minutes

Cook Time: 5 hours, 50 minutes

Total: 6 hours, 5 minutes

Servings: 18

Cost: $1.11 /serving

Author : My Food and Family

berries butter cheese

Ingredients

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2 cups graham cracker crumbs1 cup plus 2 Tbsp. sugar, divided6 Tbsp. butter, melted3 cups (12 oz.) raspberries, divided1 Tbsp. each zest and juice from 1 lemon4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened4 eggs

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Instructions

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Step 1

Heat oven to 325ºF.

Step 2

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.

Step 3

Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.

Step 4

Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.

Step 5

Bake 35 to 40 min. or until center is almost set. Cool completely.

Step 6

Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.