Description
A delightful dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a sweet-tart raspberry swirl.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan.
- In another bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour over crust.
- Warm raspberry preserves with lemon juice until smooth. Drop spoonfuls over cheesecake layer and swirl with a knife.
- Bake for 25-30 minutes until set. Cool completely, then refrigerate for at least 2 hours before cutting into bars.
Notes
You can customize the seasonings to taste.