Raspberry Cheesecake Bars
Ingredients
-
SprayLite Natural Cooking Spray
-
1 cup cracker crumbs
-
2 pkgs (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
-
3/4 cup 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 13x9-inch baking dish with cooking spray. Spread graham crumbs evenly onto bottom of prepared dish; spray evenly with additional cooking spray. Place light cream cheese, cottage cheese, sugar, vanilla and lemon juice in medium bowl; beat with electric mixer on medium speed 3 to 4 minutes, or until well blended. Add Egg Beaters; mix just until blended. Pour over crust; smooth top with spatula.
-
Bake 25 to 30 minutes, or until center is almost set. Cool.
-
Combine preserves and cornstarch in small saucepan; stir in raspberries. Cook over low heat 5 minutes, or until thickened, stirring constantly. Spread over cheesecake; cover.
-
Refrigerate at least 3 hours, or until chilled. Cut into 15 bars to serve. Store leftover bars in refrigerator.