Cheesecake and sugar cookies. A couple of our favorite desserts
Let’s combine them into tasty little squares topped with sweet, raspberry jam!
Let’s start by making a simple sugar cookie recipe that we’re going to use as the crust for the cheesecake bars
You’ll need 2 sticks of room temperature butter and 1/2 cup of white sugar
Cream the butter and sugar together in a mixer until they are fluffy. This will take about 2 minutes
Next we’ll need one egg and 1/2 teaspoon of vanilla
I like to make my own vanilla. It’s inexpensive to make and SO much better than imitation vanilla
Show me how to make Homemade Vanilla Extract
Beat the egg into the butter-sugar mixture until well combined and add in the vanilla
Let’s measure out the dry ingredients; 2 1/2 cups of flour and 1/4 teaspoon of baking soda
I used salted butter because it’s what I had in the fridge, but if you use unsalted butter, add in a 1/4 teaspoon of salt to the flour
Mix until combined, but do not over do it. We don’t want tough cookie dough
Scrape out of the mixing bowl onto a sheet of plastic wrap
Shape into a disk and set aside while we work on the next part of this tasty dessert
We’ll be using three 8 ounce bars of room temperature cream cheese, 1/2 cup of sugar, 3 eggs and 1/2 teaspoon of extract. I’m using almond extract because we love the flavor of almond and raspberry together, but vanilla will work just as well
This is also a good time to preheat the oven to 350 degrees F
Combine the cream cheese and sugar in the bowl of a mixer and blend on medium speed until combined
Add in the eggs, one at a time, and beat on low speed just until combined. Add in the extract and beat a few more times
Let’s work on the crust. Press the sugar cookie dough that we made earlier into a 13 x 9 pan, as evenly as possible
Pour the batter over the dough and spread out
One last step. Measure out 1/2 cup of seedless raspberry jam into a plastic baggie Snip off the end so you can use it as a piping bag
Squeeze the jam over the batter in evenly spaced, lengthwise lines
Easier said than done, lol. As evenly spaced as you can get, unless you’re like my husband who would have used a ruler and a level
Use a butter knife to pull the jam in alternating lines
Don’t worry if it’s a little messy looking at this point. The jam will melt in the oven and follow the lines you’ve made with the knife
Bake for 45-50 minutes or until a cake tester or knife comes out clean
Cool on a wire rack then chill for at least 1 1/2 – 2 hours before serving
Enjoy!
Simply Sundays ~ Raspberry Cheesecake Squares
Ingredients
For the sugar cookie dough:
2 sticks of room temperature butter
1/2 cup of white sugar
one egg
1/2 teaspoon of vanilla
2 1/2 cups of flour
1/4 teaspoon of baking soda
1/4 teaspoon of salt if you use unsalted butter
For the filling:
Three 8 ounce bars of room temperature cream cheese
1/2 cup of sugar
3 eggs
1/2 teaspoon of almond or vanilla extract
1/2 cup of seedless raspberry jam
Directions
Preheat the oven to 350 degrees F
For the sugar cookie dough:
Cream the butter and sugar together in a mixer until they are fluffy. This will take about 2 minutes
Beat the egg into the butter-sugar mixture until well combined and add in the vanilla
Measure out the dry ingredients; 2 1/2 cups of flour and 1/4 teaspoon of baking soda
I used salted butter; if you use unsalted butter, add in a 1/4 teaspoon of salt to the flour
Slowly add the flour to the butter-sugar mixture and mix until combined; do not over beat
Scrape dough out of the mixing bowl onto a sheet of plastic wrap; shape into a disk and set aside
For the filling:
Measure out three 8 ounce bars of room temperature cream cheese, 1/2 cup of sugar and 3 eggs
Combine the cream cheese and sugar in the bowl of a mixer and blend on medium speed until combined
Add in the eggs, one at a time, and beat on low speed just until combined. Add in the extract and beat a few more times
Press the sugar cookie dough into a 13 x 9 pan, as evenly as possible
Pour the batter over the dough and spread out
Measure out 1/2 cup of seedless raspberry jam into a plastic baggie. Snip off the end so you can use it as a piping bag
Squeeze the jam over the batter in evenly spaced, lengthwise lines; use a butter knife to pull the jam in alternating lines
Bake for 45-50 minutes or until a cake tester or knife comes out clean
Cool on a wire rack then chill for at least 1 1/2 – 2 hours before serving
Tools used to make this recipe
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
KitchenAid Artisan Series 5-Qt. Stand Mixer
Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch
Silicone Flexible Rubber Baking Spatula
© Simply Sundays 2018
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Absolutely love anything cheesecake and raspberry is another favourite. Can’t wait to make this!
Me too! Hope you like them!
These are super pretty! I’m sure they are a winner dessert. Love the raspberries in this!
Thank you Lesli!
I love cheesecake and I love raspberries, it’s a great combination and these look amazing!
Thank you Claudia!
Drooling here, raspberry cheesecake is one of my favorite desserts, the cookie base definitely makes me want to try your recipe, can’t wait!
Thank you Patty! Let us know if you try them!
You had me at raspberry cheesecake! My favorite combo of flavors ever. I need to try this ASAP.
Thanks Julie! Hope you love them!