«
»

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS

The crust is made from crushed Oreo cookies

(Makes 9 servings, 2 bars each)

 

Ingredients:

12 Oreo cookies, finely crushed*

2 TBS butter, melted

3 squares Baker’s White Chocolate, divided

2 pkg (8oz each) Philadelphia Cream Cheese, softened*

½ cup sugar

1 TSP vanilla

2 eggs*

¼ cup red raspberry preserves (preferably seedless)

Directions:

1)    Heat oven to 350 degrees.

2)    Mix cookie crumbs and butter; press onto bottom of 8-inch square pan.

3)    Melt chocolate squares as directed on package.

4)    Beat cream cheese, sugar and vanilla with mixer until blended.  Add melted chocolate; mix well; Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

5)    Bake 25 to 28 minutes or until center is almost set.  Cool 5 minutes; spread with preserves.

6)    Melt remaining square of chocolate; drizzle over cheesecake.

7)    Cool cheesecake.  Refrigerate 4 hours.  Cut into 18 bars.

 

*To save calories and lower the grams of fat and cholesterol per serving, prepare recipe with Reduced Fat Oreos, Philadelphia Neufchatel Cheese and egg whites.

 

Tags: , , , , , ,

This entry was posted on Tuesday, March 6th, 2012 at 1:16 am and is filed under B&B Boothbay Harbor, Bed & Breakfast near Boothbay Harbor, Boothbay B&B, Boothbay Bed and Breakfast, Boothbay Maine B&B, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.