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White Chocolate Raspberry Cheesecake Bars

White chocolate raspberry cheesecake bars bake over a buttery graham cracker crust with a bright raspberry swirl. The creamy filling is baked until the edges are set and the center still has a slight jiggle, then chilled until firm for clean slices.
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Prep Time 25 minutes
Cook Time 50 minutes
cooling and chilling 5 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 8 tbsp unsalted butter melted
For the raspberry swirl
  • 0.5 cup seedless raspberry preserves
For the filling
  • 6 oz white chocolate chopped
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 3 eggs large, at room temperature

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer
  • 1 microwave

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  3. Lightly grease the parchment and exposed sides.
  4. Stir the graham cracker crumbs and melted butter together until evenly moistened.
  5. Press the crumb mixture firmly into the bottom of the pan.
  6. Bake for 10 minutes.
  7. Cool in the pan for 10 minutes.
Make the raspberry swirl
  1. Warm the raspberry preserves in a microwave-safe bowl for 10 to 15 seconds, until spoonable.
  2. Stir the preserves until smooth.
Make the filling
  1. Microwave the white chocolate in a heatproof bowl at 50% power in 20-second bursts, stirring after each, until smooth.
  2. Let the white chocolate cool for 5 minutes while remaining fluid.
  3. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium-low speed until smooth, scraping down the bowl as needed.
  4. Beat in the sour cream and vanilla.
  5. Mix in the melted white chocolate until just combined.
  6. Add the eggs one at a time, mixing on low speed just until each is incorporated.
Assemble and bake
  1. Spread the filling evenly over the crust.
  2. Spoon the raspberry preserves in small dollops over the top.
  3. Gently swirl the preserves through the filling with a knife.
  4. Bake for 35 to 40 minutes, until the edges are set and the center still has a slight jiggle.
  5. Cool in the pan on a wire rack for 1 hour.
  6. Cover and refrigerate for at least 4 hours, until firm.
  7. Use the parchment overhang to lift the bars from the pan.
  8. Cut into 16 pieces.

Notes

For neat slices, make sure the bars are fully firm before cutting. Store covered in the refrigerator for up to 5 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free swap, use gluten-free graham cracker crumbs.