Raspberry Cheesecake Bars

A friend gave me this recipe and I knew that I would love it because it had cream cheese in it!  I love anything that has to do with cream cheese. Everyone that I served these to last night LOVED them.  They were a really good crumble bar.  They also made a great breakfast for my hubby this morning with the raspberry jam and granola type taste.  


Rating: 5 stars  Difficulty of Recipe: 3 stars
Things that I changed:  I didn’t have quick oats, just the regular kind. Still tasted great.  Not sure what the difference would be.  I also used 8 ounces of cream cheese.
Things I will do differently next time:  My friend said that she uses apricot pineapple jam.  You can use any jam you would like!  I would love to try something new next time!  I also wouldn’t use a whole jar of jam.  Maybe half would be fine.
Will I make this again?  Yes
Recipe from: Allrecipes 

Ingredients:

  • 3/4 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 1/2 cups quick-cooking oats
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 18 ounces red raspberry preserves
  • 1/3 cup chopped slivered almonds

Directions

  1. In a mixing bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 11-13 minutes or until set and edges just begin to brown.
  2. Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves.
  3. Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

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