Name: Raspberry Cheesecake Bars
Prep time: 3 h
Cook time: 35 min
Total time: 3 h 35 min
Ingredients: SprayLite Natural Cooking Spray; 1 cup cracker crumbs; 2 packs (8 oz each) light cream cheese, softened; 1 cup low-fat cottage cheese; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 1 Egg; 1/4 cup red raspberry preserves; 1 tablespoon cornstarch; 1 bag (10 oz each) frozen unsweetened raspberries, thawed, drained

Directions

Preheat oven to 350°F. Spray a 13x9-inch baking dish with SprayLite Natural Cooking Spray. Spread graham crumbs evenly onto the bottom of the prepared dish; spray evenly with additionalSprayLite Natural Cooking Spray. Place light cream cheese, cottage cheese, sugar, vanilla and lemon juice in a medium bowl; beat with an electric mixer on medium speed for 3 to 4 minutes, or until well blended. Add Egg and mix just until blended. Pour over the crust; smooth the top with a spatula.

Bake for 25 to 30 minutes, or until the center is almost set.

Combine raspberry preserves and cornstarch in a small saucepan; stir in frozen raspberries. Cook over low heat for 5 minutes, or until thickened, stirring constantly. Spread over cheesecake; cover.

Refrigerate for at least 3 hours, or until chilled. Cut into 15 bars to serve. Store leftover bars in the refrigerator.