Raspberry Cheesecake Squares

By dorchuk

You can substitute with cherries preserves and walnuts same amounts as raspberries preserves and almonds

Ingredients

• 1 box (18.25 ounces) lemon cake mix
• 1/2 cup cornflake crumbs
• 3 eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon almond extract
• 1 cup seedless raspberry preserves
• 1/2 cup sliced almonds

Preparation

Step 1

1. Heat oven to 350 F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. Set aside 1/2 cup of the cake mix. In a medium-size bowl, stir together the remaining cake mix, cornflake crumbs, 1 egg and 1/4 cup of the butter. Press into the bottom and partially up sides of the prepared baking pan.

3. In a medium-size bowl, beat cream cheese, sugar, almond extract and remaining two eggs; spread over crust. Dollop cream cheese mixture with preserves and gently spread over cream cheese.

4. Sprinkle reserved cake mix over the top and drizzle with remaining 1/4 cup butter. Bake at 350 F for 25 minutes. Sprinkle with sliced almonds and bake an additional 25 minutes or until set.

5. Cool completely in pan on cooling rack. Refrigerate for at least 2 hours. Cut into 32 bars and serve slightly cool.
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