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My review
White Chocolate-Raspberry Cheesecake Bars
32
Oreo
"Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top."
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Ingredients
4 h 28 m servingsOriginal recipe yields 9 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Heat oven to 350 degrees F.
- Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.
Footnotes
- How to Double Recipe: This recipe can be easily doubled. Prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.
- Nutrition Information Per Serving: 400 calories, 26g total fat, 15g saturated fat, 125mg cholesterol, 310mg sodium, 35g carbohydrate, less than 1g dietary fiber, 28g sugars, 6g protein
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Reviews
Read all reviews 2230 Ratings
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Most helpful positive review
11/14/2012
I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious,very rich though. It looked exactly as the picture.
Most helpful critical review
1/10/2015
It tastes good as hell and really simple to make. The only thing is that mine sunk in and was way too wet.
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11/14/2012
I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious,very rich though. It looked exactly as the picture.
3/4/2013
I made these for a work bake off last week and won first place! Everyone loved the fruit topping - it made a big difference among all the other chocolate desserts. Very easy to make and deliciou...
5/3/2014
Wish I would have read the reviews before I baked it. I STRONGLY recommend warming up the preserves.. Mine looked clumpy and ugly on top of the cheesecake straight out of the jar at room tempe...
9/4/2013
I love this recipe. the more you beat the cream cheese the lighter it is. I like cheesecake a little more on the dense side. don't beat it as much if you like it more dense. the raspberry preser...
11/20/2014
I followed the instructions and came up with a yummy mess. I then modified the recipe by making mini cupcakes of this recipe. I also plopped a mini white chocolate chip on top rather than attemp...
2/10/2014
Used this recipe for my first attempt at cheesecake and this came out better than expected. Everyone that tasted it loved it and I even got some requests to make this again for others as well. ...
7/7/2014
This was a big hit! I've made cheesecake before but this was simple. I did read the other reviews before starting and warming the preserves was a great idea. I also melted my white chocolate for...
7/20/2013
These are so delicious. When someone is planning a get-together, these are what they put me down for..So pretty,and not that difficult to make.I bring an empty dish home everytime.
4/25/2014
These are amazing. Very easy to make. Used organic raspberry jam. Gone at my function as soon as cut into.