Raspberry Cheesecake Bars |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Need I say anything? Ok, I will. These are heaven. Cook time does not include chill time. Ingredients:
1 1/4 cups flour |
1/2 cup brown sugar, packed |
1/2 cup sliced almonds, finely chopped |
1/2 cup shortening or 1/2 cup butter flavor shortening |
2 (8 ounce) packages cream cheese, softened |
2/3 cup granulated sugar |
2 eggs |
3/4 teaspoon almond extract |
1 cup seedless raspberry preserves or 1 cup jam, not jelly |
1/2 cup flaked coconut |
1/2 cup sliced almonds |
Directions:
1. Combine flour, sugar and the 1/2 cup finely chopped almonds in a medium bowl. Using a pastry blender, cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup for topping.
2. Press remaining crumb mixture into bottom of an ungreased 13 by 9 by 1 baking pan.Bake in a 350* oven for 12 to 15 minutes or until the edges are golden brown.
3. Beat cream cheese, granulated sugar, eggs and almond extract in another bowl with a mixer on low speed until smooth. Spread cream cheese mixture over hot pie crust and return to oven to bake for 15 more minutes.
4. Stir preserves or jam until smooth. Spread over hot cream cheese. Combine the reserved crumb mixture, coconut and second 1/2 cup almonds and sprinkle over preserves.
5. Bake about another 15 minutes or untiltopping is golden brown. Cool in pan. Cover and chill in refrigerator for at least 3 hours before cutting into bars.
6. Store, covered, in refrigerator.
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