RASPBERRY-SWIRL CHEESECAKE BARS

Raspberry-Swirl Cheesecake Bars image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 20

Number Of Ingredients 9

24 thin chocolate wafer cookies, crushed (1 1/2 cups crumbs)
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 eggs
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon almond extract
1/3 cup seedless red raspberry jam
20 fresh raspberries

Steps:

Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.

Nutrition Facts : Calories 189, Carbohydrate 16 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 168 mg