Recipe

Almond Streusel-cherry Cheesecake Bars Recipe

	Henrie / All my dishes 1 year, 3 months ago Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling. Now I will have to add this handy little tip again, I love almond flavoring added to the Cherry Pie Filling. Prep:45m Cook:55m Servings:24	Henrie
	desserts cheesecakebars cookies easy yummie

Does this look good? Yeah! / Nope

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Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1/4 cup cold butter or margarine

4 oz (half of 8-oz package) cream cheese

1/2 cup sliced almonds

Filling

2 1/2 packages (8 oz each) cream cheese (20 oz), softened

1/2 cup sugar

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon almond extract

2 eggs

1 can (21 oz) cherry pie filling

Directions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.

Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.

Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

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