Ingredients for Raspberry Cheesecake Bars
- 1 ½ cups all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup sliced almonds
- Butter Flavor Shortening
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- Seedless Raspberry Preserves
- Flaked Coconut
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How to Make Raspberry Cheesecake Bars
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 ½ cups flour, ½ cup brown sugar, and ½ cup chopped almonds.
- Cut in ½ cup shortening until the mixture resembles coarse crumbs.
- Reserve ½ cup of the crumb mixture for topping.
- Press the remaining crumb mixture into the bottom of a greased 13x9x2-inch baking pan.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- In a separate bowl, beat the softened cream cheese, 1 cup sugar, 2 eggs, and 1 teaspoon almond extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the hot crust.
- Return to the oven and bake for 15 minutes.
- Spread 1 cup of raspberry (or other fruit) preserves evenly over the cream cheese layer.
- In a small bowl, combine the reserved ½ cup crumb mixture, ¼ cup shredded coconut, and ¼ cup sliced almonds.
- Sprinkle the crumb topping evenly over the preserves.
- Return to the oven and bake for another 15 minutes, or until the topping is golden brown and the filling is set.
- Let the bars cool completely in the pan on a wire rack.
- Refrigerate for at least 3 hours before cutting into bars. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
53g
Fat
20g
Carbs
6g
