Directions:
- Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides.
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes and set aside.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs one at a time, followed by the vanilla extract and lemon juice. Beat until fully combined.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and form a sauce, about 5 minutes. Strain the sauce to remove seeds if desired.
- Pour the cheesecake filling over the baked crust, spreading it evenly. Drop small spoonfuls of the raspberry sauce on top of the cheesecake layer, then use a toothpick or knife to gently swirl the sauce into the cheesecake.
- Bake the bars for 30-35 minutes, or until the center is set. Allow them to cool completely, then refrigerate for at least 2 hours before slicing.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 280 kcal | Servings: 12 bars