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Raspberry-pecan Cheesecake Bars

  • Prep Time: 20 Minutes (Total Time 3 Hours 50 Minutes)
  • Serving Size: 32
  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs, Divided
  • 1-1/2 cups PLANTERS Pecan Halves, Toasted, Finely Chopped
  • 1 cup Sugar, Divided
  • 6 tablespoons Butter, Melted
  • 1/2 cup Raspberry Jam
  • 2 pkg. (8 Oz. Each) PHILADELPHIA Cream Cheese, Softened
  • 1 teaspoon Vanilla
  • 2 Eggs
  • PREHEAT oven to 350°F. Mix graham crumbs, pecans, 1/4 cup of the sugar and the butter. Reserve 1/2 cup of the crumb mixture; press remaining mixture onto bottom of 13x9-inch baking pan. Bake 10 min. Spread with jam; set aside.

    BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add remaining 3/4 cup sugar and the vanilla; beat until well blended. Add eggs, one at a time, beating after each addition just until blended. Carefully spread over jam; sprinkle with reserved crumb mixture.

    BAKE 30 min. or until center is almost set; cool completely. Refrigerate at least 3 hours before cutting into bars. Store any leftovers in refrigerator.



    Enjoy your favorite foods while keeping portion size in mind.


    Prepare as directed, using blueberry jam.


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