Raspberry-Almond Cheesecake Bars

Name: Raspberry-Almond Cheesecake Bars
Yield: Makes 24 bars
Ingredients: 1 3/4 cups (8¾ ounces), all-purpose flour; 1/4 cup (1¾ ounces), granulated sugar; 1/4 cup packed (1¾ ounces), light brown sugar; 1/4 cup, sliced almonds; 1/2 teaspoon, salt; 12 tablespoons (1½ sticks), unsalted butter, cut into 12 pieces; 16 ounces, cream cheese, softened; 3/4 cup (5¼ ounces), granulated sugar; 1 , large egg; 1 teaspoon, vanilla extract; 1/4 teaspoon, almond extract; 3/4 cup, raspberry preserves (seedless)

4 comments

Appears in Cook's Country June/July 2007

Desserts or Baked Goods

Contest Recipes

Seedless raspberry preserves add a delicious layer between crust and cream cheese.

SERVESMakes 24 bars

TIME1½ hours, plus 1 hour cooling and 4 hours chilling

WHY THIS RECIPE WORKS

The recipe for rich Raspberry-Almond Cheesecake Bars can be prepared in advance—they store well in the refrigerator for up to three days. To easily remove the cheesecake bars from the pan after they were done cooking and cooling, we sprayed...

This is a members' feature.