Raspberry Lemon Cheesecake Bars

Preparation Time: 15 minutes

Bake Time: 50 minutes

Cooling time: 4 hours or overnight

Total Time: 1 hour + cooling

Yield: 18 Servings

Ingredients:

• 2 cups Graham cracker crumbs
• 1 cup + 2 Tbsp. sugar, divided
• 6 Tbsp. butter, melted
• 3 cups raspberries, divided
• 1 Tbsp. lemon juice
• 1 Tbsp. lemon zest 
• 4 pkg. (8oz. each) Philadelphia cream cheese, softened
• 4 Eggs

Directions:

1. Preheat oven to 325°F.
2. Line a 9x13 baking dish with foil, with ends of foil extending over sides.
3. In a medium bowl, combine crumbs, 2 Tbsp. sugar and 2 Tbsp. butter.  Press onto the bottom of the prepared pan.  Bake for 10 min.
4. Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
5. In a large mixing bowl, beat cream cheese, lemon juice, remaining zest and sugar until blended.  Add eggs, one at a time, mixing on low speed after each just until blended.  Gently stir in remaining raspberries.  Pour the mixture over the crust.
6. Bake for 35 - 40 min. Or until the center is almost set. 
7. Cool completely then refrigerate for 4 hours or overnight. 
8. To serve, top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from the pan before cutting into bars.

*Recipe and picture from Brianna Christensen