Raspberry Cheesecake Bars

Gail Charbonneau

By
@charbsbeach

These bar cookies can be cut larger and served as a desert to be eaten with a fork.


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Comments:

Serves:

32 bars

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 1/4 c
all purpose flour
1/2 c
brown sugar, packed
1/2 c
sliced almonds, finely chopped
1/2 c
shortening
16 oz
block cream cheese, softened
2/3 c
sugar
2
eggs
3/4 tsp
almond extract
1 c
raspberry jam, seedless, at room temperature
1/2 c
coconut flakes
1/2 c
sliced almonds

Directions Step-By-Step

1
Combine flour, brown sugar and the 1/2 cup finely chopped almonds in a mixing bowl. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture for topping.
2
For crust press the remaining crumb mixture into the bottom of a 13x9x2 inch baking pan. Bake in a preheated 350 degree oven for 12 to 15 minutes or until edges are golden.
3
Meanwhile beat the cream cheese, sugar, eggs and almond extract in another mixing bowl, until smooth. Spread over hot crust and return to oven and bake 15 minutes.
4
Stir jam until smooth. Spread over cream cheese mixture. Combine the reserved crumb moxture, coconut and sliced almonds in a small bowl and Sprinkle over jam.
5
Return to oven and bake 15 minutes more or until topping is golden brown. Cool in pan on wire rack. Chill for 3 hours before cutting into bars. Store bars in refrigerator.

About this Recipe

Course/Dish: Cookies, Other Desserts
Main Ingredient: Fruit
Regional Style: American