Almond Streusel Cherry Cheesecake Bars
13 comments
Prep Time: 45 min
Total Time: 4 hours 0 min
Makes: 24 bars
Ingredients
Cookie Base and Topping
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
Filling
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:
Heat oven to 350F. 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.
Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
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.
High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.
Nutrition Information:
1 Bar: Calories 270 (Calories from Fat 140); Total Fat 15g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 55mg; Sodium 160mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 20g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
by BOGET
November 03, 2009
Most of the recipes are wonderful, but I have been trying to get away from as many boxed food as possible, most of the yummy ones, always start with a box cake, cookies, or brownies.. It's hard to many chemicals it seems like and I am not liking in my food.
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by GSCD
November 04, 2009
I think I will try making the crust with a sugar cookie recipe I make from scratch, rather than using a box mix.
by DEBDYL
November 03, 2009
I love the look of this cheesecake and may even try it although I hate cheesecake! But I do love cheese! I am a conundrum!
by CARRIEERIC
November 03, 2009
Hey this would be a way for me to use up the rest of the sliced almonds I bought for the some what successful attempt at the Frightening Fingers cookie recipe from last week. After making them I think the trick to having them turn out was to work with the chilled dough on a floured surface, and it kept the dough from sticking to my hands.
by CELIASPIVACK
November 04, 2009
That asparagus pasta sounds delicious. I intend to make it soon.
by OKBYE9085
November 03, 2009
Once you make a few times it's really quick too. I don't like chunky pasta, I usually use thin spaghetti. You can also get away with half the butter, I think 6 tbsp is too much. And I don't use the vinegar cuz I never have any. Other than that I make it just like the recipe, lol.
Farfalle with Asparagus, Toasted Almonds, and Browned Butter
Serves 4 to 6 as a main dish 1 tablespoon table salt
1/2 teaspoon table salt
1 pound farfalle
2 tablespoons vegetable oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
3 large cloves garlic , sliced thin
2 medium shallots , sliced into thin rings
1/2 teaspoon ground black pepper
6 tablespoons unsalted butter , cut into 6 pieces
1 cup sliced almonds
1/4 cup sherry vinegar
1 teaspoon fresh thyme , chopped
1 cup grated Parmesan cheese
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add garlic, shallots, remaining 1/2 teaspoon salt, and pepper and cook, stirring frequently, until asparagus is tender-crisp, about 4 minutes; transfer asparagus mixture to large plate and set aside. Return skillet to high heat and add butter; when foaming subsides, add almonds and cook, stirring constantly, until almonds are toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, add vinegar and thyme; return asparagus to skillet and toss to coat. Add asparagus mixture and 1/2 cup Parmesan to pasta in stockpot; toss to combine. Serve immediately, passing remaining 1/2 cup Parmesan separately.
Farfalle with Asparagus, Toasted Almonds, and Browned Butter
Serves 4 to 6 as a main dish 1 tablespoon table salt
1/2 teaspoon table salt
1 pound farfalle
2 tablespoons vegetable oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
3 large cloves garlic , sliced thin
2 medium shallots , sliced into thin rings
1/2 teaspoon ground black pepper
6 tablespoons unsalted butter , cut into 6 pieces
1 cup sliced almonds
1/4 cup sherry vinegar
1 teaspoon fresh thyme , chopped
1 cup grated Parmesan cheese
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add garlic, shallots, remaining 1/2 teaspoon salt, and pepper and cook, stirring frequently, until asparagus is tender-crisp, about 4 minutes; transfer asparagus mixture to large plate and set aside. Return skillet to high heat and add butter; when foaming subsides, add almonds and cook, stirring constantly, until almonds are toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, add vinegar and thyme; return asparagus to skillet and toss to coat. Add asparagus mixture and 1/2 cup Parmesan to pasta in stockpot; toss to combine. Serve immediately, passing remaining 1/2 cup Parmesan separately.
by CRSTIQUIT
November 03, 2009
OKBYE9085--I am always up for new recipes or how to tweek a given recipe....When you are ready to give it to us, I am sure it will be much appreciated by some!!!!
by OKBYE9085
November 03, 2009
They are great in vegetables too, like green beans or sugar peas. Saute the almonds lightly in some butter add whatever seasoning you like and pour over the veggies. I have an awesome recipe for asparagus pasta that calls uses almonds too if you're interested.
by CELIASPIVACK
November 03, 2009
Check this out if you are looking for a recipe to use up sliced almonds:
http://www.kingarthurflour.com/recipes/almond-puff-loaf-recipe
If you make it, let us know how you liked it by coming back to this recipe and adding a comment in the future.
http://www.kingarthurflour.com/recipes/almond-puff-loaf-recipe
If you make it, let us know how you liked it by coming back to this recipe and adding a comment in the future.
by CRSTIQUIT
November 03, 2009
You 2 are our brave souls.....and let the rest of us know the tricks.....
by DEBBIERAE
November 03, 2009
I too have an entire bags of sliced almonds to use. The cookies were a learning experience for me. My last batch turned out pretty good but none of the kids would eat them, they thought they were gross! Anyway, the dog likes them.....
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