raspberry cheesecake bars
(1 rating)
These bar cookies can be cut larger and served as a desert to be eaten with a fork.
►
(1 rating)
yield
32 bars
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For raspberry cheesecake bars
-
1 1/4 call purpose flour
-
1/2 cbrown sugar, packed
-
1/2 csliced almonds, finely chopped
-
1/2 cshortening
-
16 ozblock cream cheese, softened
-
2/3 csugar
-
2eggs
-
3/4 tspalmond extract
-
1 craspberry jam, seedless, at room temperature
-
1/2 ccoconut flakes
-
1/2 csliced almonds
How To Make raspberry cheesecake bars
-
1Combine 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.
-
2For 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.
-
3Meanwhile 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.
-
4Stir 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.
-
5Return 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT