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Raspberry Cheesecake Bars Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Butter/Shortening||1⁄2 Cup (8 tbs), flavored|
|Cream cheese||16 Ounce, softened (2 Packages)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Almond extract||3⁄4 Teaspoon|
|Raspberry preserves/Other preserves / jam||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Almonds||1⁄2 Cup (8 tbs), sliced|
Serving size: Complete recipe
Calories 5822 Calories from Fat 2970
% Daily Value*
Total Fat 342 g525.8%
Saturated Fat 177.2 g886.1%
Trans Fat 0 g
Cholesterol 1163.7 mg
Sodium 1660.2 mg69.2%
Total Carbohydrates 642 g213.9%
Dietary Fiber 25.1 g100.2%
Sugars 473.3 g
Protein 84 g167.7%
Vitamin A 180.7% Vitamin C 1.1%
Calcium 95.5% Iron 96.1%
*Based on a 2000 Calorie diet
Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
Set aside 1/2 cup crumb mixture for topping.
For crust, press remaining crumb mixture into bottom of an ungreased 13x9x2-inch baking pan.
Bake in a 350" oven for 12 to 1 5 minutes or until the edges are golden brown.
Meanwhile, beat cream cheese, granulated sugar, eggs, and almond extract in another mixing bowl with an electric mixer on low to medium speed until smooth.
Spread cream cheese mixture over the hot crust.
Return to oven and bake 15 minutes more.
Stir preserves until smooth.
Spread over cream cheese mixture.
Combine the reserved crumb mixture, the coconut, and sliced almonds in a small mixing bowl.
Sprinkle mixture evenly over the preserves.
Bake about 15 minutes more or until topping is golden brown.
Cool in pan on a wire rack.
Cover and chill in the refrigerator for at least 3 hours before cutting into bars.
Store, covered, in the refrigerator.