• Cooking Time: 45
  • Servings: 24
  • Preparation Time: 15


You don't need a springform pan to prepare this cheesecake recipe. Instead you bake it in a 13x9-inch pan and cut it into bars. The bars are made extra-special with raspberry preserves marbled throughout the filling.


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon McCormick® Ground Ginger
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 4 eggs
  • 1/4 cup raspberry preserves, stirred to soften


  • Preheat oven to 350°F.
  • Mix graham cracker crumbs, butter, 2 tablespoons sugar and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
  • Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended.
  • Add flour and vanilla; mix well.
  • Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  • Pour over crust.
  • Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.
  • Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
  • Refrigerate 4 hours or overnight.
  • Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.

Categories: Cheesecake  Dessert 
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