raspberry-lemon cheesecake bars for Easter: Submitted by: paula fecko | Date Added: 22 Jan 2018 Ingredients:


2 cups Graham cracker crumbs



1 cup plus 2 Tlbs sugar, divided



6 Tlbs butter melted



3 cups raspberries, divided



1 Tlbs each lemon juice and zest



4 (8 oz) packs cream cheese



4 eggs



 



 



 



 

Cooking Instructions:


Heat oven to 325.



Line a 9x13 pan with foil with ends of foil bextending over the sides



Combine Graham cracker crumbs, butter and 2 Tlbs sugar



Press into bottom of pan



Bake 10 min.



Reserve 1/2 cup raspberries and 1 tsp. Lemon zest for later



Beat cream cheese, lemon juice, remaining zest and remaining sugar till blended



Add eggs, one at a time just till blended



Pour in remaining raspberries; pour over crust



Bake 35-40 min till center is almost set



Cool completely



Refrigerate 4 hrs. Top with remaining raspberries and lemon zest



Use foil handles to remove from pan



Cut into bars



Makes 18 servings



 



 

Recipe provided by: Flavors and Favorites © 2018
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