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Almond Streusel-Cherry Cheesecake Bars

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  • Prep 45 min
  • Total 4 hr 0 min
  • Servings 24
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Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.
Created Jul 16, 2010
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Ingredients

  • Cookie Base and Topping
  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • 1/4 cup (50 mL) cold butter or margarine
  • 1/2 pkg (250 g) cream cheese
  • 1/2 cup (125 mL) sliced almonds
  • Filling
  • 2 1/2 pkgs (250 g each) cream cheese, softened
  • 1/2 cup (125 mL) granulated sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 1 tsp (5 mL) almond extract
  • 2 eggs
  • 1 can (540 mL) cherry pie filling

Steps

  •  
    1
    Heat oven to 350ºF. Spray bottom and sides of 13x9-inch pan with nonstick cooking spray. Place cookie mix in large bowl. Cut in butter and 1/2 pkg 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.
  •  
    2
    Meanwhile, in large bowl, beat 2 1/2 pkgs cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
  •  
    3
    Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
  •  
    4
    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.

Expert Tips

  • Tip 1
    Purchasing: You'll need a total of three 250 g packages of cream cheese for this recipe.

Nutrition Information

No nutrition information available for this recipe
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