CHOCOLATE-RASPBERRY CHEESECAKE BARS

Chocolate-Raspberry Cheesecake Bars image

With a cheesecake filling, chocolate drizzle and fresh raspberries, these devil's food bars are anything but basic!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 48

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter or margarine, softened
2 tablespoons milk
1 egg
1 cup raspberry pie filling (from 21-oz can)
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 tablespoon Gold Medal™ all-purpose flour
1/4 cup semisweet chocolate chips
2 teaspoons shortening
48 fresh raspberries

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of ungreased 15x10x1-inch pan. Spread raspberry pie filling over crust.
In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
In microwavable food-storage plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 15 seconds; squeeze bag. Microwave about 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with 1 fresh raspberry just before serving. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 8 g, TransFat 0 g