- 1
- 115 mins
Ingredients
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 1/4 cups all-purpose flour
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 1 egg
- 4 tablespoons seedless red raspberry jam
Preparation
Step 1
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Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
Meanwhile, in large bowl, combine all filling ingredients; beat well.
Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
Meanwhile, in large bowl, combine all filling ingredients; beat well.
Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
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