almond streusel cherry cheesecake bars recipe

Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.

Prep Time: 45 min

Total Time: 4 hours 0 min

Makes: 24 bars

Cookie Base and Topping
1	pouch (1 lb 1.5 oz) 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

1.	Heat 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.	Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
3.	Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
4.	Bake 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.
High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.