Almond Streusel-Cherry Cheesecake Bars

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Butter or margarine

• Baking & Spices

  • 1 tsp Almond extract
  • 1 can Cherry pie filling
  • 2 tbsp Gold medal all-purpose flour
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 20 oz 2 1/2 packages (8 oz each cream cheese

• Other

  • 4 oz (half of 8-oz package cream cheese
  • 1 Pouch (1 lb 1.5 oz betty crocker™ sugar cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1/4 cup cold butter or margarine
• 4 oz (half of 8-oz package) cream cheese
• 1/2 cup sliced almonds
• 2 1/2 packages (8 oz each) cream cheese (20 oz), softened
• 1/2 cup sugar
• 2 tablespoons Gold Medal™ all-purpose flour
• 1 teaspoon almond extract
• 2 eggs
• 1 can (21 oz) cherry pie filling

Directions

• 1 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.
• 2 Meanwhile, in large bowl, beat 20 oz 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.

Nutrition