Raspberry Almond Cheesecake Bars Recipes

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RASPBERRY CHEESECAKE BARS



Raspberry Cheesecake Bars image

My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 16

1 cup all-purpose flour
1 cup finely chopped pecans
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup cold butter
1 jar (12 ounces) seedless raspberry jam, divided
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.

Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY ALMOND CHEESECAKE BARS



Raspberry Almond Cheesecake Bars image

Time 5h10m

Number Of Ingredients 18

CRUST:
-----------------------
1 1/4 cups all-purpose flour
1/3 cup sugar
3/4 cups almonds, chopped
1/8 teaspoon salt
1/2 cup cold butter cut into 1 Tablespoon pieces (I use salted)
-----------------------
FILLING:
-----------------------
16 ounces cream cheese, at room temperature
3/4 cup sugar
2 Tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh raspberries

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.

ALMOND CHEESECAKE BARS



Almond Cheesecake Bars image

This recipe for almond bars with cream cheese is from my sister-in-law. I've brought the bars to many functions, and everyone always asks for the recipe. -Mary Couser, Maple Plain, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon almond extract
2 large eggs, room temperature
FROSTING:
1-1/2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon almond extract
4 to 5 teaspoons 2% milk

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.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

RASPBERRY JAM CHEESECAKE BARS



Raspberry Jam Cheesecake Bars image

Got this recipe from a friend who "adapted/adopted" it from Pillsbury. Everyone in our building loves these and I make them a special batch at Christmas and for Valentine's Day.

Provided by Sherrybeth

Categories     Bar Cookie

Time 1h30m

Yield 25 bars

Number Of Ingredients 8

1/2 cup sugar
1/2 cup butter, softened to room temp
1 cup flour
1 (8 ounce) cream cheese, softened to room temp
1/2 cup sugar
1 teaspoon almond extract (I use 1/2 tsp. almond and 1/2 tsp. vanilla, butter and nut extract)
1 large egg
1/4 cup seedless raspberry jam, red

Steps:

  • Preheat oven to 350 degrees. Prepare an 8 inch square baking pan by spraying it with non stick spray.
  • In a large bowl, combine crust ingredients until well blended.
  • Press into the bottom of the pan and bake for 15-20 minutes (depending on your oven) until the edges are lightly brown.
  • While the crust is baking, combine the filling ingredients in a large bowl and mix until well blended.
  • Remove the crust from the oven and pour the filling over the crust.
  • In a small bowl, heat 1/2 of the 1/4 cup of jam until soft.
  • Carefully spoon the jam over and into the filing without disturbing the crust.
  • Put the pan back in the oven and bake for 15-20 minutes longer until filling is set.
  • Cool for 30 minutes.
  • Stir remaining jam until smooth, then spread it evenly over the cooled bars.
  • Refrigerate 30 minutes.
  • Store leftovers (like you'll have those!) in the refrigerator.

RASPBERRY ALMOND BARS



Raspberry Almond Bars image

A pan of these thick bars makes a pretty presentation at any gathering. Almond extract is a nice complement to the buttery crust.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 7

2 cups butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon baking powder
1 jar (12 ounces) raspberry jam

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture and mix well. , Press into a greased 13-in. x 9-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. , Fill indentations with jam. Bake at 350° for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 224 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 118mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

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