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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)