Double Berry Cheesecake Bars


Ingredients

Crisco® Original No-Stick Cooking Spray
Crust
2 (7 oz.)packages Martha White® Strawberry Flavored Muffin Mix
1/2cup butter, softened
1 egg
Filling
2 (8 oz.)packages cream cheese, softened
1/2cup sour cream
2/3cup sugar
3tablespoons Martha White® All-Purpose Flour
2teaspoons almond extract
2 large eggs
2/3cup Smucker's® Seedless Red Raspberry Jam
Garnish, optional
1/2cup whipping cream
3tablespoons powdered sugar
2/3cup Smucker's® Seedless Red Raspberry Jam

 

Preparation Directions

1.HEAT oven to 325ºF. Coat bottom of 13 x 9 x 2-inch pan with no-stick cooking spray. Beat muffin mix, butter and 1 egg in large bowl with electric mixer at medium speed until dough forms. Press lightly in bottom of prepared pan with moistened fingers.
2.BEAT cream cheese and sour cream in large bowl with electric mixer at medium high speed until smooth. Add sugar, flour and almond extract. Beat until blended. Add 2 eggs, one at a time, beating just until blended. Pour filling over crust. Stir jam. Drop spoonfuls randomly over filling. Using a small knife, swirl batter in wide curves. Turn pan and repeat to create marbled effect.
3.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Cool 30 minutes. Chill 1 hour before serving. Cut into bars. Just before serving, combine whipping cream and powdered sugar and beat until stiff peaks form. Top each serving with a spoonful of jam and a dollop of whipped cream, if desired. Store bars in the refrigerator.
Prep Time: 15 min
Cooking Time: 40 min
Serving size: 24 bars
 

Nutritional Information Per Serving

Serving Size (1 bar of 24), Calories 230 (Calories from Fat 120), Total Fat 13g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 55mg, Sodium 250mg, Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 17g), Protein 3g; Percent Daily Value*: Vitamin A 8%, Vitamin C 0%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.