Chocolate-Raspberry Cheesecake Bars
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Updated Aug 5, 2011
With a cheesecake filling, chocolate drizzle and fresh raspberries, these devil's food bars are anything but basic!
Chocolate-Raspberry Cheesecake Bars
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- Prep Time 20 min
- Total 2 hr 30 min
- Servings 48
- Ingredients 14
Ingredients
Crust
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 1/2 cup butter or margarine, softened
- 2 tablespoons milk
- 1 egg
- 1 cup raspberry pie filling (from 21-oz can)
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 tablespoon Gold Medal™ all-purpose flour
Garnish
- 1/4 cup semisweet chocolate chips
- 2 teaspoons shortening
- 48 fresh raspberries
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of ungreased 15x10x1-inch pan. Spread raspberry pie filling over crust.
-
Step2In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
-
Step3Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
-
Step4In microwavable food-storage plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 15 seconds; squeeze bag. Microwave about 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with 1 fresh raspberry just before serving. Store covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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