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BARS - Macadamia White Chip Raspberry Cheesecake Bars
Nb persons: 24
Yield:
Preparation time:
Total time:
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1 package (16 ounces) | refrigerated white chip macadamia flavored cookie dough |
4 ounces | white chocolate, chopped |
16 ounces | cream cheese, softened |
1/2 cup | granulated sugar |
2 | eggs |
1 teaspoon | vanilla extract |
1/3 cup | raspberry preserves |
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Preheat oven to 325 degrees. Line a 13-by-9-inch metal pan with nonstick foil or parchment paper.
Separate cookie dough portions and spread evenly across the bottom of the pan. Press together to form a crust that covers the bottom of the pan.
Put the white chocolate in a microwave-safe bowl and heat at 50 percent power, stirring every 30 seconds until melted and smooth..
In a large bowl, beat cream cheese and sugar with an electric mixer. Stir in melted white chocolate. With mixer on low speed, add eggs one at a time, beating gently until mixed. Add vanilla and stir until mixed. Do not overbeat.
Pour mixture over unbaked cookie dough.
Place raspberry preserves in a small dish and microwave for about 10 seconds to soften. Spoon gobs of raspberry over cream cheese mixture and swirl through for marbled effect.
Bake 37-40 minutes or until edges brown slightly. Center of bars will be slightly wiggly.
Let cool at room temperature for 2 hours, then transfer to refrigerator to chill thoroughly.
When bars are chilled, lift from pan by grasping foil or parchment. Set on a cutting board and cut into 24 bars.
Servings: 24.
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