Raspberry-Almond Chessecake Bars

By allie5jones

Ingredients

• Crust:
• 1 3/4 c. all-purpose flour
• 1/4 c. granulated sugar
• 1/4 c. packed light brown sugar
• 1/4 c. sliced almonds
• 1/2 tsp. salt
• 12 tbsp. (1 1/2 sticks) unsalted butter, cut into 12 pieces
• Filling:
• 2 (8-oz.) packages cream cheese, softened
• 3/4 c. granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/4 tsp. almond extract
• 3/4 c. seedless raspberry preserves

Details

Servings 1

Preparation

Step 1

Crust: Adjust oven rack to middle position and heat oven to 350 degrees F. Prepare 13x9 inch baking pan. Combine flour, sugars, almonds, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared pan. Bake until light golden brown, about 15 minutes. Cool completely. For the filling: With electric mixer on medium speed, beat cream cheese and sugar in large bowl until smooth, about 2 minutes. Beat in egg and extracts until incorporated, about 1 minute. Spread preserves over cooled crust, leaving 1/2 inch border around edge. Dollop tablespoonfuls of cream cheese mixture over jam and spread into even layer. Bake until slightly puffed, 30 to 35 minutes. Cool to room temperature, then refrigerate until chilled, at least 4 hours. Cut into 2 inch squares.