Raspberry cheesecake bars

Raspberry cheesecake bars



  • sugar - 2/3 c
  • eggs - 2 item
  • pkg - 2 oz
  • packed brown sugar - 1/2 c
  • flour
  • flaked coconut - 1/2 c
  • almond extract - 3/4 tsp
  • sliced almonds - 1/2 c
  • finely chopped sliced almonds - 1/2 c
  • butter flavor shortening or shortening - 1/2 c
  • seedless raspberry preserves or other preserves or jam - 1 c

How to make raspberry cheesecake bars:

Combine flour, brown sugar and 1/2 cup chopped almonds. Cut in shortening until fine crumbs. Set aside 1/2 cup crumb mixture for topping. Press the rest in a 13 x 9 x 2-inch baking pan. Bake at 350° for 12 to 15 minutes or until brown. Beat cream cheese, sugar, eggs and almond extract until smooth. Spread over hot crust. Return to oven and bake 15 minutes. Spread preserves over cream cheese mixture. Mix reserved crumbs, coconut and sliced almonds. Sprinkle over preserves. Bake 15 minutes more. Cool in pan on rack. Chill 3 hours. Cut in bars. Store in refrigerator.

From Mary Wolfram.

Recipe categories: Cakes, Cookie and brownie, Bar cookie.

Raspberry cheesecake bars
Average rating: 3.8 of 5, total votes: 6
Cook. Time: PT3H55M
Total Time: PT3H55M

Cause of complaint:

Related ingredients:
sugar, granulated sugar, flour, cocoa, 3 oz, boiling water, margarine, milky way bars
You may be interested in these recipes: