Raspberry Cheesecake Bars Supreme Mix

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Krusteaz Raspberry Cheesecake Bars Supreme MixCrust : Enriched Bleached Flour (Wheat Flour, Niacin, Reduced iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Dextrose, Partially Hydrogenated Soybean and Cottonseed Oils, Salt, Natural Flavor. Rasperry Filling : Raspberries, High Fructose Corn Syrup, Dextrose, Water, Food Starch-Modified, Sugar, Citric Acid, Sodium Benzoate (Preservative), Xanthan Gum, Gellan Gum, Sodium Citrate, Red 40.Krusteaz Raspberry Cheesecake Bars Supreme Mix. New! Easy to make! Just add butter, egg, cream cheese. Directions You will need:Tip!For a twist, add 1/4 cup sweetened flaked coconut to the crust. For crust:1/3 cup melted butter. 1 pouch crust mix (enclosed) . For filling:8 ounces cream cheese, softened. 1 egg. 1 pouch raspberry filling (enclosed). 1. Heat oven to 350 degrees F. Lightly grease 8x8x2-inch baking pan. 2. Stir together melted butter and crust mix with a fork until mixture is crumbly. Press firmly into bottom of pan. Bake 13-16 minutes or until edges begin to brown. 3. Mix softened cream cheese and egg using an electric mixer. Cut corner of raspberry pouch, leaving 1/4-inch opening. Add 1/2 of the raspberry filling and continue to mix until smooth. Spread cheesecake mixture evenly over crust. 4. Squeeze remaining raspberry filling in lines onto cheesecake mixture. Create a marbled effect by pulling a knife tip randomly through raspberry filling. Bake 24-26 minutes. Cool completely and cut into squares. Store covered in the refrigerator. High altitude (over 5,000 feet): prepare cheese cake filling mixture as directed, adding 1 tablespoon all-purpose flour before mixing. Seize the what if. Petite fruit tarts:Crust:1 package Krusteaz raspberry cheesecake bar mix. 1/2 cup butter, softened. 1/2 cup finely chopped nuts. Cream filling:3/4 cup sour cream. 3 tablespoons powdered sugar. Fruit filling:1 pouch raspberry filling, enclosed. 1 cup fresh berries. Heat oven to 350 degrees F. Line muffin pan with paper baking cups. For crust: place crust mix, butter and nuts in a medium bowl; stir until dough forms. Divide crust mixture into 12 even portions in muffin pan. Press mixture to form tart crusts; bake 15 minutes. Cool completely. For Filling: Stir together cream filling ingredients until smooth; spoon 1 rounded teaspoon into each tart. Stir together fruit filling ingredients; top cream filling with rounded tablespoon of fruit mixture. Spoon remaining cream filling over each tart. Chill before serving. Makes 12 tarts or 18-20 mini tarts. Warnings Contains: wheat. May contain milk, soy, eggs and tree nuts.

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