Recipe Of The Week

I am sorry I haven't posted this in awhile. Here is this weeks recipe thanks to Kellogg's!!

Chocolate-Raspberry Cheesecake Bars

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Nutrition Facts

Description

All the wonderful flavors of a lavish cheesecake reside in these chocolate- and raspberry-topped bars with a shortbread crust.

Prep Time: 25 minutes
Total Time: 3 hours 25 minutes
Servings: 24 

Ingredients

• 20 Keebler® Sandies® Simply Shortbread cookies
• 1/2 cup semi-sweet chocolate morsels or white chocolate morsels
• 1 teaspoon shortening
• 1/2 cup all-purpose flour
• 3 tablespoons butter or margarine, melted
• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla
• 3 eggs
• 1 1/4 cups seedless red raspberry preserves

Directions

1. In medium bowl stir together KEEBLER SANDIES Simply Shortbread cookies, flour and butter. Press onto bottom of ungreased 13 x 9 x 2-inch baking pan. Bake at 350°F for 10 minutes. 2. Meanwhile, in large mixer bowl beat cream cheese, sugar, almond extract and vanilla on medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating until just combined after each addition. Carefully spread over hot crust. Bake at 350°F for 20 to 23 minutes more or until almost set. Cool on wire rack for 1 hour. 3. In small bowl stir raspberry preserves until smooth. Carefully spoon small dollops of raspberry preserves over cheesecake mixture. Spread to cover top.

4. In small microwave-safe bowl combine chocolate morsels and shortening. Micro-cook at high for 30 seconds to 1 1/2 minutes or until melted, stirring every 30 seconds. Drizzle over raspberry preserves. Refrigerate at least 2 hours. Cut into 2-inch squares.

 
This post is written by Sarah Coulsey. She is a Wife, and Mother of two boys living in New England.