| | Directions | | Preheat oven to 350°. Mix shortbread ingredients together with fork until small lumps form. Sprinkle mixture into a 9X13 pan, and press down evenly with a spatula. Bake until golden, about 20 minutes. While shortbread is baking, prepare topping. In a bowl, whisk cream cheese until smooth. Whisk in eggs, sugar and vanilla. Evenly spread preserves over hot shortbread and pour cream cheese mixture over. Bake until slightly puffed, about 30 minutes. Store covered, in the refrigerator. |
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| Ingredients | | - |  | Shortbread Base |
| - | | 1 1/2 sticks butter |
| - | | 1/2 cup packed light brown sugar |
| - | | 2 cups all-purpose flour |
| - | | Cheesecake Topping |
| - | | 16 ounces cream cheese, softened |
| - | | 2 eggs (Large) |
| - | | 3/4 cup sugar |
| - | | 1 teaspoon vanilla |
| - | | 3/4 cup raspberry preserves |
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