Raspberry Jam Cheesecake Bars

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READY IN: 1hr 30mins
YIELD: 25 bars
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 12
    cup sugar
  • 12
    cup butter, softened to room temp
  • 1
    cup flour
  • Filling
  • 1
    (8 ounce) cream cheese, softened to room temp
  • 12
    cup sugar
  • 1
    teaspoon almond extract (I use 1/2 tsp. almond and 1/2 tsp. vanilla, butter and nut extract)
  • 1
    large egg
  • Topping
  • 14
    cup seedless raspberry jam, red
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DIRECTIONS

  • 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.
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