Chocolate-Raspberry Cheesecake Bars
1 package Betty Crocker® SuperMoist chocolate fudge
cake mix
1/2 cup butter or margarine — softened
2 (8 ounce) packages cream cheese — softened
1 (6 ounce) container Yoplait® Original red raspberry yogurt
(2/3 cup)
1 tub Betty Crocker® Rich & Creamy chocolate
ready-to-spread frosting
3 eggs
1 1/2 cups raspberry pie filling or topping
Heat oven to 325ş. Lightly grease bottom only of rectangular pan, 13 × 9 ×
2 inches. Beat cake mix (dry) and butter in large bowl with electric mixer
on low speed until crumbly; reserve 1 cup. Press remaining crumbly
mixture, using floured fingers, in bottom of pan.
Beat cream cheese, yogurt and frosting in same bowl on medium speed until
smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved
crumbly mixture.
Bake about 45 minutes or until center is set. Refrigerate uncovered at
least 2 hours before serving. Cut into 6 rows by 4 rows; serve with a
dollop of pie filling. Store leftovers covered in refrigerator.
Yield:
“24 Bars”
Bake:
“0:45″
Per serving: 329 Calories (kcal); 15g Total Fat; (40% calories from fat); 3g Protein; 46g Carbohydrate; 45mg Cholesterol; 329mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates
NOTES : Cookie Tips
Cheesecakes are baked at low temperatures to prevent excess
shrinkage. They are more easily cut when a wet knife is used,
cleaning it after each cut.
Make It Your Way
Chocolate lovers will love this variation! To make Chocolate-Chip
Raspberry Cheesecake Dessert, stir in 1 cup miniature semisweet
chocolate chips into the filling mixture after the eggs have been
added. Continue as directed.
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