raspberry cheesecake bars
A box of lemon cake mix is used in both the crust and the crumb topping for these easy bar cookies. In between is a delicious raspberry and cream cheese filling.
Ingredients
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1 box (18.25 ounces) lemon cake mix
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1/2 cup cornflake crumbs
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3 eggs
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1/2 cup (1 stick) unsalted butter, melted
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2 packages (8 ounces each) cream cheese, softened
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1/4 cup sugar
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1 teaspoon almond extract
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1 cup seedless raspberry preserves
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1/2 cup sliced almonds
Directions
1.
Heat oven to 350 F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.
2.
Set aside 1/2 cup of the cake mix. In a medium-size bowl, stir together the remaining cake mix, cornflake crumbs, 1 egg and 1/4 cup of the butter. Press into the bottom and partially up sides of the prepared baking pan.
3.
In a medium-size bowl, beat cream cheese, sugar, almond extract and remaining two eggs; spread over crust. Dollop cream cheese mixture with preserves and gently spread over cream cheese.
4.
Sprinkle reserved cake mix over the top and drizzle with remaining 1/4 cup butter. Bake at 350 F for 25 minutes. Sprinkle with sliced almonds and bake an additional 25 minutes or until set.
5.
Cool completely in pan on cooling rack. Refrigerate for at least 2 hours. Cut into 32 bars and serve slightly cool.
Nutrition information
Calories 193, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 43 mg, Sodium 171 mg, Carbohydrate 23 g, Fiber 0 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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