|1. 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. |
2. 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.
3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
|Prep Time: 15 minutes|
Cook Time: 45 minutes
|-||1 1/2 cups graham cracker crumbs|
|-||1/3 cup butter, melted|
|-||2 tablespoons sugar|
|-||1/2 teaspoon McCormick® Ginger, Ground |
|-||4 packages (8 ounces each) cream cheese, softened|
|-||1 cup sugar|
|-||2 tablespoons flour|
|-||1 tablespoon McCormick® Pure Vanilla Extract |
|-||1/4 cup raspberry preserves, stirred to soften|
|Nutrition (per serving)|
|Calories: 241 Calories |
Fat: 17 Grams
Protein: 4 Grams
Cholesterol: 82 Milligrams
Carbohydrates: 18 Grams
Sodium: 191 Milligrams
Fiber: 0 Grams