Almond Streusel Cherry Cheesecake Bars
Cookie Base and Topping:
1 lb 1.5 oz sugar cookie mix OR recipe below. Use 1 pound.
1/4 cup cold butter
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 all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
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.
Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
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.
Crisp Sugar Cookies
1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle.
2. Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on greased baking sheets.
3. Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Yield: 8 dozen.
Cookie Base and Topping:
1 lb 1.5 oz sugar cookie mix OR recipe below. Use 1 pound.
1/4 cup cold butter
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 all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
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.
Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
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.
Crisp Sugar Cookies
1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle.
2. Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on greased baking sheets.
3. Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Yield: 8 dozen.
Aucun commentaire:
Enregistrer un commentaire