Time 50m Yield 2-1/2 dozen. Number Of Ingredients 12 Steps:
In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.
Time 2h10m Yield 48 Number Of Ingredients 8 Steps:
Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan. In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan. Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes. In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside. In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set. Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Time 1h5m Yield 2 dozen. Number Of Ingredients 16 Steps:
In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Time 29m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly. Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely. Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust. Pour raspberries over cream layer and chill. If you like, more Cool Whip can be spread on top.
Time 50m Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan. Spread jam over mixture. Combine remaining mixture with oats and walnuts; sprinkle over jam layer. Bake in preheated oven for 30 minutes.
Time 40m Yield 36 bars Number Of Ingredients 9 Steps:
Preheat oven to 350°. CRUST: Mix cake mix and butter until crumbly. Reserve 1 cup of crumb mixture. Press remaining crumb mixture into 13x9 pan. Spread 1 cup raspberry preserves over crust. It spreads easier if you heat it slightly in a microwave. FILLING: Blend cream cheese, flour, sugar, vanilla extract and egg until well blended. Fold in 1/4 cup raspberry preserves. Spread carefully over crust. Sprinkle reserved crumb mixture over filling. Bake 30-40 minutes until golden brown. Cool in pan before cutting into bars.
More about “raspberry cream cheese bars recipes”
Time 4h15m Yield 24 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You’ll use the overhang to lift the bars from the pan to cut them. Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight. Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes. While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth. Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth. Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan. Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours. Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
