Almond Streusel-Cherry Cheesecake Bars

Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.

BettyCrockerRecipe by BettyCrocker

Rated 3.5 Stars
12345Rated 0 Stars
12345
(3)

0

45 minutes

4 hours

24 bars



Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Bar
  • 270
  • 15g
    (Saturated Fat 8g, Trans Fat 1g)
  • 55mg
  • 160mg
  • 28g
    (Dietary Fiber 0g, Sugars 20g)
  • 4g
  • Percent Daily Value*
  • 10%
  • 0%
  • 4%
  • 4%
  • Exchanges
  • 3
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.

  • Purchasing

    You’ll need a total of three 8-ounce packages of cream cheese for this recipe.

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

  1. 1Heat 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. 2Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
  3. 3Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
  4. 4Bake 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.
Add a Comment
Rated 3.5 Stars
12345Rated 0 Stars
12345
Please enter a comment.
See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

New Recipes

See All
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull