Ingredients for White Chocolate Raspberry Cheesecake Bars
- Oreo Cookies
- 6 tablespoons (3 ounces) unsalted butter, melted
- White Chocolate Baking Squares
- 16 ounces (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Red Raspberry Preserves
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How to Make White Chocolate Raspberry Cheesecake Bars
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of an 8x8 inch or 9x9 inch baking pan.
- Melt 2 ounces of white chocolate chips according to package directions.
- In a large bowl, beat 16 ounces (2 packages) cream cheese, ¾ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Stir in the melted white chocolate until well combined.
- Add 2 large eggs, one at a time, mixing on low speed after each addition just until blended. Do not overmix.
- Pour the cheesecake batter evenly over the prepared crust.
- Bake for 25-28 minutes, or until the center is almost set. The edges will be set, but the center might still jiggle slightly.
- Let cool for 5 minutes in the pan.
- Spread ½ cup raspberry preserves evenly over the warm cheesecake.
- Melt the remaining 2 ounces of white chocolate chips and drizzle over the raspberry layer.
- Let the cheesecake cool completely to room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
106g
Fat
76g
Carbs
11g
