Almond Streusel-Cherry Cheesecake Bars
From henrie 15 years agoIngredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix shopping list
- 1/4 cup cold butter or margarine shopping list
- 4 oz (half of 8-oz package) cream cheese shopping list
- 1/2 cup sliced almonds shopping list
- Filling shopping list
- 2 1/2 packages (8 oz each) cream cheese (20 oz), softened shopping list
- 1/2 cup sugar shopping list
- 2 tablespoons Gold Medal® all-purpose flour shopping list
- 1 teaspoon almond extract shopping list
- 2 eggs shopping list
- 1 can (21 oz) cherry pie filling shopping list
How to make it
- 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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