Raspberry Cheesecake Bars
These Raspberry Bars are an adaptation of Apple Cheesecake Bars. I increased the recipe by one-and-a-half in order to fit in a cookie tray and which is just the right size to use up a 21-ounce can of raspberry pie filling. You can make a smaller size by referring to the Apple Cheesecake Bars recipe and using less raspberry filling.
Raspberry Cheesecake Bars
Crust
3 cups flour
¾ cup brown sugar
1 cup plus 1 tablespoon butter, room temperature
Cheesecake Layer
3 packages (8 ounces each) cream cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs
Raspberry Layer
21-ounce can of raspberry pie filling
Streusel Topping
¾ cup flour
¾ cup brown sugar
⅓ cup quick-cooking oats
6 tablespoons butter, room temperature
Preheat oven to 350. In a bowl combine crust ingredients, until crumbly. Press into a rimmed cookie tray (12x16-inch) which has been lightly greased or lined with parchment paper. Bake 8 to 10 minutes or until lightly browned.
In another bowl, prepare cheesecake layer: beat cream cheese, sugar, and vanilla until smooth. Add eggs and beat just until combined. Spread over warm crust.
Spoon raspberry filling over cheesecake layer, and spread smooth.*
In another bowl, use a fork to combine streusel ingredients (should be crumbly). Sprinkle over raspberry layer.
Bake 30 to 40 minutes or until filling is set. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars and serve.
