Rum Raisin Cheesecake Bars - cooking recipe

Ingredients

1 cup raisins, halved
1/4 cup rum
7 oz gingersnap cookies
3 tbsp unsalted butter, melted
2 pkg (8 oz each) light cream cheese, at room temperature
1/2 cup granulated sugar
1 None egg, plus 1 egg yolk
1/4 cup light sour cream
None None Powdered sugar, to dust

Preparation

Soak raisins in rum in a small bowl for at least 1 hour, or overnight.
Preheat the oven to 350\u00b0F. Line the bottom of an 8-inch square baking pan with parchment paper. Using a food processor, crush gingersnaps in batches. Place in a bowl. Stir in butter until well combined. Press evenly into prepared pan. Bake for 10 mins, until golden. Cool on a wire rack.
Beat cream cheese in a large bowl with an electric mixer until smooth. Beat in granulated sugar, egg, egg yolk and sour cream until well combined. Fold in raisins with rum. Pour over crust and spread evenly to edges;
Bake for 35 mins, until filling sets, feels slightly firm to touch and is very lightly browned on top. Cool in pan on a wire rack.
Refrigerate, loosely covered, for 2-3 hours, until firm. Dust with powdered sugar and cut into bars to serve.