DOUBLE CHOCOLATE RASPBERRY SWIRL CHEESECAKE BARS

I made these for another inlaw family function. They were also a hit. I made them as directed and cut them into bite size squares ( about 2 x 2 inches), placed a fresh raspberry on top each square and stuck a toothpick through the raspberry and cheesecake square. They looked beautiful and you didn't have to worry about people "fingering" them!





Preparation time: 30 min Baking time: 1 hrs Cooling time: 2 hrs
Yield: 16 bars


Crust Ingredients:
1/2 cup LAND O LAKES® Butter, melted
32 (2-inch) crisp chocolate chip cookies, finely crushed (about 3 cups)


Filling Ingredients:
1/3 cup seedless raspberry jam
3/4 cup sugar
3 (8-ounce) packages cream cheese, softened
3 eggs
1/2 cup LAND O LAKES® Sour Cream
1 teaspoon vanilla
2 (1-ounce) squares semi-sweet baking chocolate, melted, cooled slightly (We recommend NESTLE® TOLL HOUSE® Baking Bars)



Heat oven to 325°F. Combine all crust ingredients in medium bowl. Press onto bottom of ungreased 13x9 inch baking pan. Bake for 10 to 12 minutes or until crust is set. Meanwhile, place jam in small bowl; stir until smooth. Combine sugar and cream cheese in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; continue beating until well mixed.Place 1 cup batter in medium bowl; add chocolate. Stir until well mixed. Pour plain batter over crust. Drop spoonfuls of chocolate batter and jam randomly over plain batter. Pull knife through batters and jam to create marbled effect. Bake for 50 to 55 minutes or until center of cheesecake jiggles slightly when gently shaken. (DO NOT OVERBAKE.) Cheesecake may crack on top and continue to set as it cools. Cool completely. Cover; refrigerate until serving time (up to 1 day). Cut into squares. Garnish with fresh raspberries and mint leaves, if desired. TIP: To crush cookies, place cookies in large resealable plastic food bag. Use rolling pin to finely crush cookies.TIP: For easy cutting, dip sharp knife frequently into hot water; wipe with paper towel.

Ingredient Substitution Index
Nutrition Facts (1 bar): Calories: 430, Fat: 30g, Cholesterol: 105mg, Sodium: 320mg, Carbohydrates: 35g, Dietary Fiber: 0g, Protein: 6g
9977C © 1998 Land O'Lakes, Inc.

Pumpkin Pie Dessert Cake

I made this dessert for a Christmas get-together with the inlaws. It was a hit. I love anything with pumkpin pie, so I knew that I would like it. As for everyone else...I was not sure. We will just say.... if you are going to make it for a large group of people.....take copies of the recipe!



Crust Ingredients:
1 (18.25-ounce) package spice cake mix**
1/2 cup butter, melted
1 egg


Filling Ingredients:
2/3 cup milk
1/2 cup firmly packed brown sugar
1 (15-ounce) can cooked pumpkin***
2 eggs
2 teaspoons pumpkin pie spice****


Topping Ingredients:
1 cup reserved cake mix
1/4 cup firmly packed brown sugar
1/4 cup Butter, softened
1/2cup chopped pecans


Garnish Ingredients:
Heavy Whipping Cream, whipped



Heat oven to 350°F. Reserve 1 cup cake mix for topping; set aside.Combine remaining cake mix, butter and 1 egg in large bowl. Beat at low speed until well mixed. Spread in bottom of greased 13x9-inch baking pan. Set aside.Combine all filling ingredients in same bowl. Beat at low speed until smooth; pour filling over crust.Combine all topping ingredients except pecans in medium bowl; stir until crumbly. Stir in pecans. Sprinkle topping over filling.Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with whipped cream. Cover; store refrigerated. .**Substitute 1 (18-ounce) carrot cake mix.*** Substitute 1 (30-ounce) can pumpkin pie mix. Omit 1/2 cup brown sugar and pumpkin pie spice. Bake for 50 to 60 minutes.**** Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves.