Raspberry Swirl Cheese Cake Square

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tbsp unsalted butter, melted

For the Cheesecake Mixture:

1 (8-ounce) blocks cream cheese, room temperature

1 cup granulated sugar

1 cup sour cream

1 tsp vanilla extract

4 large eggs

2 tbsp all-purpose flour

1/4 cup raspberry puree

For the Raspberry Swirl:

1/2 cup raspberry puree

2 tbsp sugar

For the Topping:

Whipped cream

Fresh raspberries

Powdered sugar for dusting

Directions

Crust: Combine graham cracker crumbs with sugar and butter. Press into the bottom of a 9x13 inch pan. Chill in the fridge.
Cheesecake Mixture: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, then fold in flour.
Assembly: Pour cheesecake mixture over crust. Dollop raspberry puree on top. Use a toothpick to create swirls.
Bake: Preheat oven to 325°F (163°C). Bake for 35-40 minutes. Let cool, then refrigerate for at least 3 hours.
Topping: Pipe whipped cream on top, add a raspberry, and dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 4 hours (including chilling)

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