Raspberry Cream Cheese Bars
From mystic_river1 17 years ago
- 32 minutes to make
- Serves 32
Tangy raspberries shine through an almond-laced cream cheese bar. Land o' Lakes
Ingredients
- Cooling time: 1 hrs Chilling time: 2 hrs shopping list
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- Crust Ingredients: shopping list
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- 1/2 cup butter, softened shopping list
- 1/3 cup sugar shopping list
- 1 1/2 cups all-purpose flour shopping list
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- Topping Ingredients shopping list
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- 3 (8-ounce) packages cream cheese, softened shopping list
- 3/4 cup sugar shopping list
- 2 tablespoons cornstarch shopping list
- 3 eggs shopping list
- 3/4 teaspoon almond extract shopping list
- 1 cup fresh or frozen red raspberries shopping list
- 1/4 cup sliced almonds shopping list
How to make it
- Heat oven to 350°F.
- Combine butter and 1/3 cup sugar in large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Reduce speed to low; add flour.
- Beat until well mixed.
- Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 12 to 16 minutes or until edges are very lightly browned.
- Meanwhile, combine cream cheese, 3/4 cup sugar and cornstarch in large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add eggs and almond extract; continue beating until well mixed.
- Sprinkle raspberries over hot, partially baked crust.
- Pour cream cheese mixture over berries; sprinkle with almonds. Bake for 20 to 25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars.
- Cool completely (at least 1 hour).
- Refrigerate bars at least 2 hours before cutting.
- Store refrigerated.
- TIP: If using frozen raspberries, completely thaw and drain on paper towels before using.
The Rating
Reviewed by 5 people-
Bearutiful picture and I truly love the almond raspberry combination. Inspired! Thanks for a great post :) This so deserves a 5.
danadooley
in Singapore loved it
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I love rasberries and almonds.. great picture.
peetabear
in mid-hudson valley loved it
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the picture is awsome and the combination is really good.
ahmed1
in Cairo loved it
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