CHERRY CHEESECAKE BARS RECIPE RECIPES

Steps:

• Line a 13- x 9-inch pan with aluminum foil. Lightly grease foil.
• Combine first 4 ingredients in a large bowl, stirring until crumbly. Reserve 1 cup crumb mixture. Press remaining mixture into the bottom of prepared pan.
• Bake at 350° for 15 minutes.
• Beat cream cheese at medium speed with an electric mixer 1 minute or until fluffy. Gradually add condensed milk and almond extract, beating until smooth. Spread over crust, and top with fruit filling. Sprinkle with reserved 1 cup crumb mixture.
• Bake at 350° for 45 to 50 minutes or until golden. Cool on a wire rack. Lift cheesecake out of pan using foil. Cut into bars, and chill.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. Spoon cherry pie filling evenly over cream cheese layer.
• In small bowl, mix reserved 1 1/2 cups crumb mixture and the almonds. Sprinkle over pie filling.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Cut into 6 rows by 4 rows. Store covered in refrigerator.