White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars
Kraft Foods

What you can do with a block of cream cheese is remarkable, and it doesn’t always involve bagels. You can use this common refrigerator resident for a multitude of recipes, from tasty taco dip to frosting. But one found on the authentic PHILADELPHIA Cream Cheese website in particular stands out: White Chocolate-Raspberry Cheesecake Bars. These tasty morsels are so good, your friends will be surprised it isn’t your mother’s long-lost recipe.

10
Servings
82
Calories Per Serving
Deliver Ingredients

Notes

Make It Your Own: If raspberry preserves don’t tickle your fancy, swap them out for something that does. Blueberry, strawberry, or any fruit preserve would be a great substitute — just make sure it pairs well with the white chocolate. And if it doesn’t, nix that, too and opt for dark, milk, or no chocolate at all. 

Ingredients

  • 2 Oreo cookies, finely crushed (about 1 cup)
  • 2 Tablespoons butter or margarine, melted
  • 3 Ounces white chocolate, divided
  • Two 8-ounce packages PHILADELPHIA Cream Cheese, softened
  • 1/2 Cup sugar
  • 1 Teaspoon vanilla extract
  • 2 eggs
  • 1/4 Cup red raspberry preserves

Directions

Heat the oven to 350 degrees.                                                                                                                      

Mix the cookie crumbs and butter and press onto the bottom of an 8-or 9-inch square pan. Melt 2 ounce of the chocolate as directed on package.                                                                                                                 

Beat the cream cheese, sugar, and vanilla in large bowl with mixer until well blended. Add the melted chocolate and mix well. Add the eggs, 1 at a time, mixing on low speed after each just until blended. Pour over the crust.                                                                                                                     

Bake for 25 to 28 minutes or until center is almost set. Cool for 5 minutes and then spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. 

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
9g
7%
Protein
2g
4%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
1mg
0%
Phosphorus, P
7mg
1%
Selenium, Se
1µg
2%
Sodium, Na
69mg
5%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.