Lemon Raspberry Cheesecake Bars

Makes 3 dozen bars

Brittany Adams

ingredients

CRUST
3/4 Butter flavor CRISCO stick or 3/4 cup butter flavor CRISCO All vegetable shortening, plus additional for greasing pan
1/2 cup firmly packed brown sugar
1 1/4 cups all-purpose flour
1 cup uncooked oats
1/4 TSP salt
FILLING
1/2 cup smuckers Red Raspberry Jam
2 (8oz) packages cream cheese softened
3/4 cup granulated sugar
2 TBSP all-purpose flour
2 eggs
2 TSP grated lemon peel
3 TBSP lemon juice

1
Preheat oven to 350°F. Grease 13X9X2-inch baking pan with shortening.
2
For crust, combine 3/4 cup shortening and brown sugar. Beat at medium speed with electric mixer until well blended. Add 1 1/4 cups flour, oats and salt gradually at low speed. Mix until well blended. Press onto bottom of prepared pan.
3
Bake for 20 minutes or until lightly browned.
4
For filling, spoon jam immediately on hot crust. Spread carefully to cover.
5
Combine cream cheese, granulated sugar and 2 tablespoons flour in large bowl. Beat at low speed until well blended. Add eggs. Mix well. Add lemon peel and lemon juice. Beat until smooth. Pour over raspberry layer.
6
Bake for 25 minutes or until set. Remove pan to cooling rack and cool to room temperature. Cut into bars about 2X1 1/2 inches. Cover and refrigerate.