Lemon Raspberry Cheesecake Bars

• Vegetarian

• Produce

  • 1 Lemon, Zest of whole

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 22 tbsp Granulated sugar
  • 1 can Lucky leaf premium raspberry pie filling
  • 2 tsp Vanilla extract, pure

• Snacks

  • 1 1/4 cup Graham cracker crumbs

• Dairy

  • 4 tbsp Butter, unsalted
  • 2 8oz. packages Cream cheese
  • 4 tbsp Sour cream

Found on crunchycreamysweet.com

Description

Directions

• Preheat oven to 350 degrees F. Line a 13 x 9 baking pan with parchment paper. Set aside.
• In a medium mixing bowl, stir together graham cracker crumbs, sugar and melted butter. Press onto the bottom of the prepared pan. Bake for 7 minutes. Remove from oven and set aside.
• In a large mixing bowl, beat the cream cheese until creamy, about 30 seconds.
• Add sugar and lemon zest. Beat in well.
• Add sour cream, flour and vanilla and mix in well.
• Add beaten eggs and mix just until incorporated.
• Pour the mixture over the crust.
• Drop spoonfuls of pie filling over the filling. Swirl with a knife.
• Bake the bars for 30 to 35 minutes.
• Cool completely in the pan.
• Chill in the fridge for at least 2 hours.
• Cut and serve.