RASPBERRY PEANUT CHEESE SQUARES

Ingredients

Crust:
1 cup all purpose flour
1 cup finely chopped peanuts
1/3 cup firmly packed brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup melted butter
1 (10-ounce) jar Smuckers Raspberry All Fruit (Seedless)
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup peanut butter
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon grated lemon peel
3 large eggs
Topping:
1 1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla
1 (10-ounce) jar Raspberry All Fruit

Preparation

Preheat oven to 350 degrees. Grease a 9-x13-inch pan; set aside. Combine flour, peanuts, brown sugar, cinnamon and salt in a mixing bowl. Gradually pour butter over crumbs. Test with a fork until crumbs are like graham cracker crumbs. Press crumbs into pan and bake for 15 minutes. Cool crust on wire rack for 5 minutes. Spread a jar of Raspberry All Fruit on top of crust and cool completely. For filling, beat cream cheese, peanut butter, sugar, vanilla and lemon peel until smooth. Add eggs, one at a time, beating well after each egg. Pour filling evenly over Raspberry All Fruit and spread with a spatula. Bake 25 minutes. Cool for 5 minutes. For topping, stir sour cream, sugar and vanilla. Spread over cheese mixture. Warm the other jar of Raspberry All Fruit over medium heat. Pour into a plastic bag and snip off corner and drizzle product over sour cream layer. Bake 5-7 minutes, until topping is set. Cool on a wire rack. Refrigerate at least 1 hour. Cut into squares. Cathy Carter, Wausau, Fla. 1st Place, Cookies Division