raspberry cheesecake bars |
2 cups flour |
1/4 cup granulated sugar |
1/2 teaspoon salt |
3/4 cup butter or margarine, softened |
1/3 cup light corn syrup |
2 packages (8 ounces each) cream cheese, softened |
3 eggs |
1 cup light corn syrup |
2 teaspoons vanilla |
3/4 cup raspberry or strawberry jam |
powdered sugar, if desired |
1. heat oven to 375ºf. grease bottom and sides of rectangular pan, 13x9x2 inches. |
2. beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan. |
3. beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough. |
4. bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled. |
5. for 36 bars, cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars. |
