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Raspberry Cheesecake Bars
1 1/4 cups flour
1/2 cup brown sugar, firmly packed
1/2 cup almonds, finely chopped
1/2 cup butter-flavor shortening
16 ounces cream cheese, softened
2/3 cup granulated sugar
3/4 teaspoon almond extract
1 cup raspberry preserves
1/2 cup flaked coconut
1/2 cup sliced almonds
Heat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with vegetable nonstick cooking spray.
In large mixing bowl, blend together the flour, brown sugar and finely chopped almonds.
Cut in shortening until mixture resembles fine crumbs.
Reserve 1/2 cup of the crumb mixture for part of the topping.
Press the remaining mixture into the bottom of the selected baking pan.
Bake for 10-15 minutes, until the edges are golden.
In a separate bowl, beat together the cream cheese, sugar, eggs and almond extract until smooth.
Pour the mixture over the hot bar base layer just removed from the oven.
Return the cream cheese filling to the oven and bake for about 15 minutes.
While still warm from the oven, spread raspberry preserves evenly over the top of the cream cheese filling.
In a small bowl, combine the flaked coconut and the sliced almonds with the reserved crumb mixture.
Sprinkle the mixture evenly over the top of the melting raspberry preserves.
Return the to the oven for 15 minutes.
Remove from the oven and let cool, chill for 3 hours prior to serving.
Store in the refrigerator.
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