Lemon Raspberry Cheesecake Bars

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Lemon Raspberry Cheesecake Bars
Three wonderful layers, a brown sugar oatmeal cookie base on the bottom, sweet raspberry preserves in the middle, and a refreshingly cool, lemony cheesecake filling on top. Delicious!
Recipe type: Bar Cookies, Lemon, Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13″x9″x2″ Oblong Pan Prep: Greased Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Refrigerate

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Ingredients
Crust:
  • ¾ cup unsalted butter, room temperature
  • ½ cup firmly packed light brown sugar
  • 1¼ cups all-purpose flour
  • 1¼ cups old-fashioned oats
  • ¼ teaspoon salt
Fruit Layer:
  • ½ cup raspberry preserves
Cream Cheese Filling:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 3 tablespoons freshly squeezed lemon juice
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
Crust:
  1. In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour, oats, and salt; beat until blended.
  2. Press mixture evenly into the baking pan.
Bake and Fruit Layer:
  1. Bake: Bake crust 20 to 25 minutes or until lightly browned.
  2. Remove from oven, and immediately spoon raspberry preserves over hot crust and spread in an even layer. Set aside.
Cream Cheese Filling:
  1. In a large bowl of an electric mixer, combine cream cheese, sugar, and flour. Beat at low speed until well blended.
  2. Crack the eggs into a small bowl and whisk with a fork to thoroughly break up the eggs. Add eggs, lemon zest, and lemon juice to the cream cheese mixture; continue beating on low speed until well mixed. Tip: keep the mixer at low speed to prevent air bubbles from forming.
  3. Bake: Pour filling over the still warm raspberry preserves layer. Bake 25 minutes or until filling is set. The middle may still jiggle a little bit but will set up as it cools. Remove from oven and place baking pan on a wire cooling rack to cool.
  4. When cooled to room temperature, cut into bars about 2 inches by 1½ inches. Cover and refrigerate at least 2 hours or until thoroughly chilled. Refrigerate leftovers.
Tip: My favorite tool to cut bar cookies is a dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Adapted From: The Cookie Bible, Publications International, LTD, Illinois, 2004