Raspberry Cheesecake Bars
Recipe from
Midwest Living
Layers of cheesecake and raspberry filling combine in an almond crust for these pretty dessert bars.
Servings:
32 bars
Prep Time:
50 mins
Total Time:
50 mins
Ingredients
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1-1/4 cupsall-purpose floursee savings
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1/2 cuppacked brown sugarsee savings
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1/2 cupfinely chopped sliced almondssee savings
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1/2 cupbutter-flavored shortening or shorteningsee savings
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2 8-ounce packagescream cheese, softenedsee savings
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2/3 cupgranulated sugarsee savings
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2eggssee savings
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3/4 teaspoonalmond extractsee savings
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1 cupseedless raspberry preserves or other preserves or jamsee savings
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1/2 cupflaked coconutsee savings
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1/2 cupsliced almondssee savings
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Directions
1.
In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.
2.
For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 12 to 15 minutes or until the edges are golden.
3.
Meanwhile, in another bowl, beat cream cheese, granulated sugar, eggs, and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.
4.
Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut, and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.
5.
Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator. Makes 32 bars.
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