Lemon Raspberry Cheesecake Bars

Crust:

¾ Butter Flavor Crisco Stick or ¾ c. Butter Flavor all-vegetable shortening

½ c. firmly packed brown sugar

1 ¼ c. all-purpose flour

1 c. uncooked oats

¼ tsp. salt

Filling:

½ c. red raspberry jam

2 (8 oz.) packages cream cheese, softened

¾ c. sugar

2 Tbsp. all-purpose flour

2 eggs

2 tsp. grated lemon peel

3 Tbsp. lemon juice

	Preheat oven to 350˚ F. Grease 13 x 9 x 2 inch baking pan.
	For crust, combine shortening and brown sugar. Beat at medium speed with electric mixer until well blended. Add 1 ¼ c. flour, oats and salt gradually at low speed. Mix until well blended. Press onto bottom of prepared pan.
	Bake for 20 minutes or until lightly browned.
	For filling, spoon jam immediately on hot crust. Spread carefully to cover.
	Combine cream cheese, sugar and 2 Tbsp. flour in large bowl. Beat at low speed until well blended. Add eggs. Mix well. Add lemon peel and juice. Beat until smooth. Pour over raspberry layer.
	Bake for 25 minutes or until set. Remove pan to cooling rack and cool to room temperature. Cut into bars about 2 x 1 ½ inches. Cover and refrigerate.

Last updated: 09/29/2010