Raspberry Cheesecake Bars

Ingredients

Check them off as you go.

• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• ⅓ cup packed brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅓ cup cold butter
• 1 jar (12 ounces) seedless raspberry jam, divided
• 2 packages (8 ounces each) cream cheese, softened
• ¾ cup sugar
• ½ teaspoon grated lemon peel
• ½ teaspoon vanilla extract
• 3 eggs, lightly beaten
• Topping: 1½ cups (12 ounces) sour cream
• Topping: 3 tablespoons sugar
• Topping: 1 teaspoon vanilla extract

Directions

1. 1.

   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 9x13-in. baking dish. Bake at 350°F for 10–12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.

2. 2.

   Set aside 3 tablespoons jam; spread remaining jam over crust. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon peel and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake 20–25 minutes or until almost set.

3. 3.

   In another bowl, combine the sour cream, sugar and vanilla; gently spread over cheesecake. Warm remaining jam and swirl over top. Bake 5–7 minutes or just until set.

4. 4.

   Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.