Lemon Cheesecake Bars w/ Raspberry Swirl

These irresistible tart bars come together easily but require time to chill -- so plan ahead! Both fresh and frozen fruit work well in this recipe.

Total: 4 hrs 10 min.

Makes: 12 bars

Ingredients

Crust

9 Graham cracker sheets, crushed to fine crumbs

10 tbsp. butter, melted

2 tsp. granulated sugar

Cheesecake

2 pkg. (8 oz. ea.) cream cheese, softened

1/2 c. sugar

1 tsp. vanilla extract

1 tsp lemon extract

1/4 c. lemon juice

1 tbsp. lemon zest

2 lg. eggs

Raspberry Puree

6 oz. raspberries

2 tbsp. granulated sugar

Directions

1. Preheat oven to 325 degrees F.

2. To make crust: in a large bowl, stir together Graham crackers, melted butter, and 2 tsp. sugar til the mixture resembles wet sand. Press crumb mixture into the bottom of an 8x8" square cake pan. Bake 8-9 min. til set; set aside to cool.

3. To make cheesecake, in a bowl or a stand mixer filled w/ paddle attachment or in a large bowl w/ hand mixer, beat cream cheese, 1/2 c. sugar, vanilla & lemon extracts on med. speed till creamy. Add lemon juice, zest, & eggs one at a time, beating well after each addition.

4. To make raspberry puree, in a blender or food processor, combine raspberries & 2 tbsp. sugar, pulsing til smooth. Using a fine mesh sieve, strain the mixture over a large bowl.

5. Evenly spread cheesecake batter overtop the cooled crust, followed by dollops of raspberry puree. Using a toothpick, swirl the puree into the batter.

6. Bake 25-40 min. till cheesecake is set. (It will still jiggle slightly in the middle.) Remove from oven & coat completely, at least 1 hour. Cover & transfer to the refrigerator to chill. at least 2 hours. Cut into 12 bars and serve. chilled, refrigerating leftovers.

Per serving: (1 bar): 350 cal.; 25 g. tot. fat; 14.g. sat fat; 0 g. trans fat; 95 mg. chol.; 180 mg. sod.; 24 g. carb. 1 g. fiber; 16 g. sugar; 4 g. protein.