Raspberry Cheesecake Bars
Ingredients
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SprayLite Natural Cooking Spray
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1 cup cracker crumbs
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2 pkgs (8 oz each) light cream cheese, softened
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1 cup low-fat cottage cheese
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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1 teaspoon lemon juice
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3/4 cup Egg
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1/4 cup red raspberry preserves
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1 tablespoon cornstarch
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1 bag (10 oz each) frozen unsweetened raspberries, thawed, drained
Directions
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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.
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Bake 25 to 30 minutes, or until center is almost set. Cool.
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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.
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Refrigerate at least 3 hours, or until chilled. Cut into 15 bars to serve. Store leftover bars in refrigerator.
