Dessert,  Food,  Fruit

Raspberry Cheesecake Bars

July 6, 2011 /

I started writing this post in Texas and then never ever posted it so I am just going to post it as is, even though it says I am in Texas (which I am not anymore) I am back in CT now after a long time of being away from home…

Hellllo!!! I have been so MIA lately! I am actually in Tyler, Texas right now on business. It has been a really crazy past few weeks and I don’t seem to be able to catch a breath. Let me tell you how hot Texas is right now! Holy moly, the heat index has been about 105-120º the entire time I have been here. I am SO not used to this weather anymore.

It has been a good trip thus far, I am actually leaving from Dallas tomorrow morning to head to Kansas City to visit some family and friends. I am so looking forward to some time away from the office and work and to see my family. I haven’t seen my family since last year so I am really looking forward to the time. I will be bouncing around to see everyone but that is okay, as long as I am not in the office then I am alright :-).

Probably the one thing I am looking forward to most is the food. The food, in my opinion, is SO much better. I miss the BBQ and the Mexican. I have been absolutely stuffing my face since I have been in Texas with glorious Mexican food, haha. So yummy!

Anyways, I am going to do some catch up here. These raspberry cheesecake bars are perfect for summer. Not too heavy and chock full of fruit! Hope you all enjoy the recipe

Ingredients for Bars:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3 1/2 tablespoons butter, melted
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons vanilla extract, divided
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup light sour cream
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • Cooking spray
  • 1 1/2 cups fresh raspberries

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.

Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.

Place 1/2 teaspoon vanilla, granulated sugar, and next 4 ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.

Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan.Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.

    

     

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.

There is about 111 calories and 4 grams of fat in each bar, so eat up!

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