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Graham Crackers Lemon Raspberry Cheesecake Squares
Graham Crackers Lemon Raspberry Cheesecake Squares
- Recipe Submitted by Angus on 11/21/2014
Category: Holiday, Desserts
Ingredients List
- ~~ Crust ~~
- 9 sheets graham crackers
- ½ stick (4 tbsp.) butter, melted
- 2 tbsp. sugar
- ~~ Filling ~~
- 16 oz. cream cheese, room temperature
- 2 large eggs
- ½ cup granulated sugar
- 2 lemons, juiced and zested
- Raspberry Swirl
- â…“ cup raspberries
- 1 tbsp. suga
Directions
Preheat oven to 325 degrees. Spray 8x8 baking pan with cooking spray or line with parchment paper and set aside.
Place graham crackers in a food processer and process until you have small crumbs. Add in the melted butter and sugar, stir to fully combine. Press mixture firmly into the bottom of the 8x8 pan and bake for 10 minutes. Set aside to cool.
For the filling, use a handheld mixer or stand mixer to blend the cream cheese until smooth. Add in one egg at a time, mix thoroughly after each one. Mix in the sugar, lemon juice, and lemon zest making sure to mix well after each ingredient.
For the raspberry swirl, blend the raspberries with the sugar. At this point you can strain the mixture to remove the seeds if you would like.
Pour the cheesecake filling on top of the cooled graham cracker crust. Spoon the raspberry mixture in different spots on the filling, then use a knife to lightly swirl.
Bake at 325 for about 35 minutes.
Allow to cool completely, then refrigerate for at least 3 hours or overnight.
Cut into squares and enjoy!
Place graham crackers in a food processer and process until you have small crumbs. Add in the melted butter and sugar, stir to fully combine. Press mixture firmly into the bottom of the 8x8 pan and bake for 10 minutes. Set aside to cool.
For the filling, use a handheld mixer or stand mixer to blend the cream cheese until smooth. Add in one egg at a time, mix thoroughly after each one. Mix in the sugar, lemon juice, and lemon zest making sure to mix well after each ingredient.
For the raspberry swirl, blend the raspberries with the sugar. At this point you can strain the mixture to remove the seeds if you would like.
Pour the cheesecake filling on top of the cooled graham cracker crust. Spoon the raspberry mixture in different spots on the filling, then use a knife to lightly swirl.
Bake at 325 for about 35 minutes.
Allow to cool completely, then refrigerate for at least 3 hours or overnight.
Cut into squares and enjoy!
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