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Raspberry Cheesecake Bars

Contributed By: Sharon, MN | See all of Sharon's recipes
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Active Time:  30 Minutes
Total Time:  45 Minutes
  16 Bars
A refreshing and delicious make-ahead summer dessert!
• 3/4 cup whole-wheat pastry flour
• 1/2 cup chopped pecans
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into small pieces
• 2 tablespoons ice water
• 1 teaspoon vanilla extract
Raspberry Filling
• 3 teaspoons unflavored gelatin
• 3 tablespoons water
• 3 cups fresh raspberries, divided
• 1/2 cup granulated sugar
• 8 oz cream cheese, softened
• 2 tablespoons low-fat milk
• 5 tablespoon confectioners' sugar
1. To prepare the crust: Preheat oven to 400°F. Coat the bottom of an 8-inch-square baking pan with cooking spray.

2. Place flour, pecans, 2 tablespoons sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add ice water and vanilla and pulse just until the dough comes together. Transfer to the prepared pan. Press firmly into the pan to form a crust.

3. Bake the crust until it looks set, but not browned, about 15 minutes. Let cool.

4. To prepare the: Sprinkle gelatin over 3 tablespoons cold water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.

5. Reserve 16 raspberries. Put the rest of the berries in a medium saucepan and stir in 1/2 cup sugar. Cook over medium heat until bubbling. Stir in the gelatin mixture and cook, stirring, until the gelatin is melted, about 1 minute.

6. Fill a large bowl with ice water. Pour the raspberry mixture into a medium bowl and set it in the bowl of ice water. Refrigerate, stirring occasionally until the mixture thickens to the consistency of loose jam and is beginning to set around the edges, about 30 minutes.

7. Meanwhile, beat cream cheese, milk and confectioners’ sugar in a medium bowl with an electric mixer until smooth.

8. Spread the thickened raspberry filling evenly over the crust. Drop the cream cheese mixture in spoonfuls over the filling. Draw the tip of a sharp knife or skewer through the two fillings to create a swirled effect. Nestle the reserved berries into the filling, evenly spacing them so each bar will be topped with a berry when cut. Refrigerate until the bars are completely set, about 3 hours. Cut into 16 bars.

Date Added: 07/12/2010
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