Ingredients
1 cup all-purpose flour1 cup finely chopped pecans1/3 cup packed brown sugar1/4 teaspoon ground cinnamon1/4 teaspoon salt1/3 cup cold butter1 jar (12 ounces) seedless raspberry jam, divided2 packages (8 ounces each) cream cheese, softened3/4 cup sugar1/2 teaspoon grated lemon zest1/2 teaspoon vanilla extract3 large eggs, lightly beatenTOPPING:1-1/2 cups sour cream3 tablespoons sugar1 teaspoon vanilla extract
Preparation
In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes.
Set aside 3 tablespoons jam; spread remaining jam over crust.
In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes.
In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes.
Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
