Raspberry Lemonade Cheesecake Bars

 Refreshingly tart lemon cheesecake filling with swirls of fresh raspberries baked on a sugar cookie crust.

Ingredients

Crust

• 1

  pouch Betty Crocker™ sugar cookie mix
• 1/2

  cup butter, softened
• 1

  egg
• 1

  teaspoon finely grated lemon peel

Filling

• 2

  packages (8 oz each) cream cheese, softened
• 1/2

  cup sugar
• 1

  tablespoon finely grated lemon peel
• 2

  eggs
• 1/3

  cup fresh lemon juice
• 1

  cup fresh raspberries
• 
  

Steps

1 Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.

2 In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.

3 In medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve 1/4 cup filling; set aside. Spread remaining filling evenly over cooled crust.

4 In small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.

5 Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.