Raspberry Cheesecake Bars

Name: Raspberry Cheesecake Bars
Yield: 16
Ingredients: 1 package (9 oz) thin chocolate wafer cookies; 1/4 cup granulated sugar; 6 tablespoons butter; 2 packages (8 oz each) cream cheese, softened; 2 1/2 cups powdered sugar; 2 cups Mountain High® original or lowfat plain or strawberry yoghurt; 4 eggs; 1 bag (12 oz) frozen raspberries, thawed; Fresh raspberries, if desired; Fresh mint springs, if desired

16 Servings
350 Calories per Serving

Sure, you could live without them. But why would you want to?

Ingredient List

Crust

1 package (9 oz) thin chocolate wafer cookies
1/4 cup granulated sugar
6 tablespoons butter

Filling

2 packages (8 oz each) cream cheese, softened
2 1/2 cups powdered sugar
2 cups Mountain High® original or lowfat plain or strawberry yoghurt
4 eggs
1 bag (12 oz) frozen raspberries, thawed
Fresh raspberries, if desired
Fresh mint springs, if desired

Preparation

To make the crust, place wafer cookies, sugar, and butter in a bowl of food processor. Cover and pulse for about one minute until fine crumbs.
Spray a 13x9--inch baking pan with cooking spray. Press crumb mixture evenly in bottom of pan. Bake at 350°F for about 15 minutes until firm and crisp. Remove from oven; cool completely. Reduce oven temperature to 300°F.
To make the filling, mix cream cheese and powdered sugar in medium bowl with electric mixer on low speed. Increase speed to medium; beat until smooth, about 1 minute. Add yoghurt and blend for another minute. Add eggs one at a time until well incorporated. Add the thawed raspberries and blend one minute more or until mixed well.
Pour cheesecake mixture onto prepared cookie crust. Place pan in large roasting pan; place on oven rack. Pour enough boiling water into roasting pan to cover half of side of 13x9 pan.
Bake for 55 to 60 minutes, until the sides of cheesecake are set and the middle has a slight wiggle. Cool in pan (in water bath) on cooling rack 20 minutes. Remove from water bath. Run metal spatula around edge of pan. Cool on cooling rack 30 minutes. 3 to 4 hours. For perfectly sliced bars, place the cheesecake in freezer, tightly covered in plastic, for about one hour prior to cutting. For best presentation, carefully wipe knife clean often while cutting slices. Serve chilled with fresh raspberries and mint springs.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 19g 28%, Saturated Fat 10g 49%, Cholesterol 95mg 31%, Sodium 280mg 11%, Potassium 180mg 5%, Total Carbohydrate 40g 13%, Dietary Fiber 2g 8%, Vitamin A 10%, Vitamin C 4%, Calcium 8%, Iron 6%, Vitamin D 6%, Vitamin E 4%, Thiamin 4%, Riboflavin 10%, Niacin 4%, Vitamin B6 2%, Folic Acid 6%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 8%, Magnesium 4%, Zinc 4%, Selenium 8%, Copper 6%, Manganese 15%

Nutrition Other (Amount per serving)

Calories 350, Calories from Fat 170, Trans Fat 1/2g, Monounsaturated Fat 5g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 30g, Protein 6g, Beta-Carotene 2%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 1, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 1/2, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 1tsp