"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Sweetie Swirl Cheesecake Bars Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Sweetie Swirl Cheesecake Bars, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janette Campbell
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1 1/2 (3/4 cup) butter softened
1 cup confectioners' sugar
1/2 tsp salt
1 1/2 cups all purpose flour

FILLING:
4 oz white baking chocolate
1 cup frozen unsweetened raspberries, thawed
2 pkg. (8 oz) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
2 tbsp all purpose flour
1/4 tsp each liquid red food color and raspberry extract

Directions:
Directions:
CRUST:
Heat oven to 325 degrees. You'll need a 13x9" baking pan lined with foil (let foil extend about 2 in above pan at both ends.) Crust: Beat butter in medium bowl with mixer on medium-high speed until creamy. Add confectioners' sugar and salt; beat 1 minute until light and fluffy. On low speed, gradually beat in flour just until blended. With fingers, press evenly over bottom of pan. Bake 18 minutes or until golden. Place pan on a wire rack; let cool.



FILLING: Melt chocolate in a small bowl in microwave as package directs. Cool to room temperature. Meanwhile, with a rubber spatula press raspberries through a fine strainer set over a medium bowl. (you should have 1 cup puree). Discard seeds. Beat cream cheese and sugar in a large bowl with mixer on medium high speed for 2 minutes or until creamy. On low speed, beat in eggs, 1 at a time, until combined. Beat in sour cream and vanilla extract, then flour, just until blended. Stir in 1 cup batter, the food color and raspberry extract into raspberry puree; remove and reserve 1/2 cup. Stir melted white chocolate into remaining batter. Pour 1 1/2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover. Top with small dollops of reserved raspberry mixture. Drag a toothpick through dollops and white batter to marble. Bake 32-35 minutes until slightly puffed and set. Cool completely in pan on a wire rack, then refrigerate at least 1 hour until firm.




TO SERVE: Holding foil by ends, lift to cutting board. Cut in 4 equal rows lengthwise and 8 crosswise.

Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
30 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

171W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!