These raspberry cheesecake bars are an easy and delicious bar recipe made with a buttery graham cracker crust, a rich and creamy cheesecake layer, a raspberry sauce and fresh raspberries, and then topped with a delicious, crunchy brown sugar pecan topping.
Preheat the oven to 350 degrees and prepare a pie dish by spraying with non-stick cooking spray.
Graham Cracker Crust
In a medium mixing bowl, combine graham cracker crumbs, sugar, and butter. Mix until well combined and mixture is a sand-like texture that clumps together.
Pour crust mixture into the prepared baking dish and press down with the back of a measuring cup.
Bake the crust in the oven for 10-15 minutes or until golden brown. Remove from the oven and let cool.
Cheesecake Layer
In a large mixing bowl, beat cream cheese until smooth and fluffy. Add in eggs, sugar, vanilla extract, and salt. Beat until completely mixed and smooth.
Pour cream cheese mixture on top of baked crust and spread out evenly.
Raspberry Sauce
In a medium size saucepan, add 1 cup raspberries, sugar, water, lemon juice, and cornstarch. Stir well. Cook over low-medium heat until mixture becomes a sauce. Remove from heat, add in 1⁄4 cup of remaining raspberries and mix.
Spoon sauce on top of cream cheese mixture, and swirl sauce with mixture using a toothpick or knife.
Sprinkle the remaining ¼ cup of raspberries on top.
Brown Sugar Pecan Topping
In a small bowl, mix together brown sugar, flour, chopped pecans, and melted butter.
Spoon topping over cheesecake, evenly spreading over the entire thing.
Bake in the oven for 35-40 minutes or until the topping is golden brown.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.