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Raspberry Jam Cheesecake Bars

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“Got this recipe from a friend who "adapted/adopted" it from Pillsbury. Everyone in our building loves these and I make them a special batch at Christmas and for Valentine's Day.”
READY IN:
1hr 30mins
YIELD:
25 bars
UNITS:
Metric

Ingredients Nutrition

  • Crust
  • 118.29 ml sugar
  • 118.29 ml butter, softened to room temp
  • 236.59 ml flour
  • Filling
  • 226.79 g cream cheese, softened to room temp
  • 118.29 ml sugar
  • 4.92 ml almond extract (I use 1/2 tsp. almond and 1/2 tsp. vanilla, butter and nut extract)
  • 1 large egg
  • Topping
  • 59.14 ml seedless raspberry jam, red

Directions

  1. Preheat oven to 350 degrees. Prepare an 8 inch square baking pan by spraying it with non stick spray.
  2. In a large bowl, combine crust ingredients until well blended.
  3. Press into the bottom of the pan and bake for 15-20 minutes (depending on your oven) until the edges are lightly brown.
  4. While the crust is baking, combine the filling ingredients in a large bowl and mix until well blended.
  5. Remove the crust from the oven and pour the filling over the crust.
  6. In a small bowl, heat 1/2 of the 1/4 cup of jam until soft.
  7. Carefully spoon the jam over and into the filing without disturbing the crust.
  8. Put the pan back in the oven and bake for 15-20 minutes longer until filling is set.
  9. Cool for 30 minutes.
  10. Stir remaining jam until smooth, then spread it evenly over the cooled bars.
  11. Refrigerate 30 minutes.
  12. Store leftovers (like you'll have those!) in the refrigerator.

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