Get a sunny pop of color with these terrific cheesecake bars! These bars will help you get your dessert bursting with flavor…
Raspberry-Lemon Cheesecake Bars 2 cups graham cracker crumbs 1 cup plus 2 T. sugar, divided 6 T. butter, melted 3 cups raspberries, divided 1 T. each zest and juice from a lemon 4 pkg (8 oz each) cream cheese, softened 4 eggs
Heat oven to 325 degrees. Line a 13 x 9-inch baking pan with foil extending over sides. Combine graham crackers, 2 T. sugar and melted butter, press into bottom of prepared pan. Bake 10 minutes.
Reserve ½ cup raspberries and 1 tsp. lemon zest for later use. Beat cream cheese, lemon juice, remaining zest and remaining sugar (1 cup) in large bowl with mixer until blended well. Add eggs, one at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries and pour over crust. Bake 35 - 40 minutes until center is almost set. Cool completely. Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
Etc. — Enjoy this great recipe with substituting any kind of fruit in the season.