Raspberry Cheesecake Bars

A favorite dessert in an easy to transport shape. These are a hit.

Preheat over to 350 degrees.

Grease a 13x9x2-inch backing pan.

Mix together flour , pecans , brown sugar , cinnamon and salt.

Gradually pour in butter , tossing with a fork until mixture is moistened.

Pat mixture evenly into prepared pan.

Bake 15 minutes.

Cool for 5 minutes , then spread with 3 / 4 cup jam.

Beat cream cheese , 3 / 4 cup sugar , 1 / 2 teaspoons vanilla , lemon zest with mixer until smooth.

Add eggs one at a time , beating well after each addition.

Pour over jam and spread with spatula.

Bake 25 additional minutes.

Cool for 5 minutes.

Mix together sour cream , 3 tbs.

Sugar , and 1tsp.

Vanilla until smooth.

Spread evenly over cheesecake.

Warm remaining jam in saucepan over medium heat.

Carefully pour into plastic baggie , snip off one end.

Pipe jam in thin stream on top in a swirl pattern.

Bake 5-7 minutes , until sour cream topping is set.

Cool completely on wire rack.

Refrigerate at least 1 hour or over night.

flour, pecans, brown sugar, cinnamon, salt, butter, seedless red raspberry jam, cream cheese, sugar, lemon zest, eggs, sour cream, vanilla