Raspberry Cheesecake Bars
1 1/4 cup all purpose flour
1/2 cup brown sugar, packed
1/2 cup almonds, finely chopped
1/2 cup shortening
2 8-ounce packages cream cheese, softened (light is ok)
2/3 cup sugar
2 eggs
1/2 tsp almond extract
1 cup seedless raspberry jam or preserves
1/2 cup coconut
1/2 cup sliced almonds
In bowl, combine flour, brown sugar, and almonds.
Cut in shortening until mix resembles fine crumbs- set aside 1/2 cup for topping.
Crust: Press firmly remaining crumb mixture into bottom of 13 x 9" pan.
Bake at 350 degrees for 12-15 min until golden.
Cheesecake layer: In another bowl, beat cream cheese, sugar, eggs, and almond extract until smooth. Spread evenly over hot crust and return to oven 15 min.
Topping: Spread preserves over cheese mixture, set aside. In small bowl combine reserved topping mixture, coconut, and almonds. Sprinkle over preserves- return to oven for 15 more minutes.
Cool on wire rack then chill for 3 hours before cutting into bars.
Store in refrigerator.
Yields: 32 bars.
1/2 cup brown sugar, packed
1/2 cup almonds, finely chopped
1/2 cup shortening
2 8-ounce packages cream cheese, softened (light is ok)
2/3 cup sugar
2 eggs
1/2 tsp almond extract
1 cup seedless raspberry jam or preserves
1/2 cup coconut
1/2 cup sliced almonds
In bowl, combine flour, brown sugar, and almonds.
Cut in shortening until mix resembles fine crumbs- set aside 1/2 cup for topping.
Crust: Press firmly remaining crumb mixture into bottom of 13 x 9" pan.
Bake at 350 degrees for 12-15 min until golden.
Cheesecake layer: In another bowl, beat cream cheese, sugar, eggs, and almond extract until smooth. Spread evenly over hot crust and return to oven 15 min.
Topping: Spread preserves over cheese mixture, set aside. In small bowl combine reserved topping mixture, coconut, and almonds. Sprinkle over preserves- return to oven for 15 more minutes.
Cool on wire rack then chill for 3 hours before cutting into bars.
Store in refrigerator.
Yields: 32 bars.