Cream Cheese Almond Bars Recipe 455

ALMOND CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

CREAM CHEESE-ALMOND BARS

Steps:

• Combine first 4 ingredients; beat at medium speed with an electric mixer until creamy.
• Gradually add flour, beating well.
• Press dough into a lightly greased 9-inch square pan. Set aside.
• Combine cream cheese, 1 cup sugar, egg, and 1 teaspoons lemon rind; beat at medium speed until smooth.
• Stir in almonds; spoon mixture over prepared dough.
• Bake at 300F for 1 hour and 10 minutes or until set.
• Combine powdered sugar, water, and cinnamon, stirring well.
• Dollop topping onto uncut warm bars.
• Let stand 1 minute; spread evenly.
• Cool in pan on a wire rack.
• Cover and chill 3 to 4 hours.
• Cut into bars.

CREAM CHEESE (ALWAYS RAISES TO THE TOP) ALMOND BAR

Steps:

• 1. CRUST DIRECTIONS: Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.
• 2. FILLING DIRECTIONS: A: Beat cream cheese and sugar for the filling in a processor or mixer.
• 3. B: Add the rest of the filling ingredients and beat until just mixed.
• 4. C: Pour filling mixture over crust and bake for another 15 minutes.
• 5. FROSTING DIRECTIONS: A: Combine all frosting ingredients; powered sugar, butter, milk and almond extract with a mixer. B: Frost bars when they are cool and top with sliced almonds, if desired.
• 6. C: Cut into approx. 24 squares and serve immediately or serve chilled.
• 7. Store in refrigerator or you can even freeze! Have a cup and coffee and remember, Cream Always rises to the top!

CREAM CHEESE ALMOND BARS RECIPE - (4.5/5)

Steps:

• Crust: Cut butter into dry ingredients and pat into 9 x 13 pan. Bake at 350 for 20 25 minutes. Filling: Mix sugar and cream cheese with mixer until well creamed. Beat in Eggs and almond extract until fluffy. Pour over crust while still hot. Bake at 350 for 15 20 minutes. Cool completely. Frosting: Cream sugar and butter, add milk and almond extract, mix well. Spread evenly on baked, cooled filling. Sprinkle toasted almonds on top.

CREAMY ALMOND BARS

Steps:

• 1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.
• 2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.
• 3. Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.
• 4. *These bars freeze very well!

RASPBERRY ALMOND CHEESECAKE BARS

Steps:

• CRUST: ----------------------- Preheat oven to 325*F Line a 9x9 glass dish with non stick foil or parchment paper, making sure to cover sides as well as bottom of pan. In food processor or by hand, combine the flour, sugar, almonds and salt. Pulse 2 or 3 times to mix. If by hand, stir to combine. Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. If doing by hand, use a pastry blender to mix all ingredients until large pea sized crumbs form. Press the crust mixture into the bottom and 1 inch up the sides of lined dish. Bake for15-20 minutes until golden golden. ----------------------- FILLING: ----------------------- In a large bowl, blend the cream cheese and sugar until smooth and creamy. Add flour and mix until incorporated. Add the eggs one at a time, beating well after each addition until the batter is smooth. Stir in the cream, vanilla and almond extracts. Gently fold in the raspberries. Pour the batter onto the prepared crust. Bake 30-35 minutes, until the center is set when you give the pan a gentle jiggle. Remove from the oven and, using a butter knife gently loosen the warm cheesecake square from the sides of pan. Let pan cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. Using a sharp knife, cut into 16 squares. Serve cold. Store tightly covered in the refrigerator for up to 3 days.