Cherry Almond Cheesecake Squares Food

ALMOND STREUSEL-CHERRY CHEESECAKE BARS

Steps:

• 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.

CHERRY-ALMOND CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil; spray lightly with cooking spray.
• Beat egg white and sugar substitute in small bowl with whisk until blended. Add nuts; stir gently to coat. Spread into prepared pan. Bake 10 to 12 min. or until lightly browned. Set aside.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is melted. Refrigerate 30 min. or until slightly thickened.
• Beat cream cheese, milk and extract in large bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP; spread over nuts in pan. Refrigerate 4 hours or until firm.

ALMOND CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

CHERRY ALMOND CHEESECAKE

Steps:

• In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust., Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.

CHERRY ALMOND CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, stir together flour, oats, brown sugar, and almonds. using a mixer, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes. 2. Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust. 3. Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving. 4. Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator.

CHERRY STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs, butter and 4 oz. cream cheese with mixer until blended. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
• Beat remaining cream cheese, sugar, eggs and extract until blended. Spread over crust; top with pie filling. Combine nuts and reserved crumb mixture; sprinkle over pie filling.
• Bake 30 to 32 min. or until edges are lightly browned.

CHERRY-ALMOND CHEESECAKE COOKIE CUPS

Steps:

• Preheat oven to 325 degrees.
• Line a 12 count muffin tin with cupcake liners.
• Place 1 round of cookie dough in each lined cup.
• Bake for 10 minutes.
• Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
• Pour 3 T.
• cream cheese mixture over each cookie in a cup.
• Bake for an additional 15 minutes or until set.
• Cool completely on a wire rack.
• Top with cherry pie filling and sprinkle with blanched almonds.
• Chill in the fridge for 1 hour.
• Garnish with chocolate curls.

CHERRY CHEESECAKE SQUARES

Steps:

• Mix crumbs, 1/4 cup of the sugar and butter. Press onto bottom of 13x9x2 baking pan. Bake at 325* for 10 minutes.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake at 325* for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. Cut into squares.

ALMOND STREUSEL CHERRY CHEESECAKE BARS (COOKIE MIX)

Steps:

• 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.

CHERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350*.
• Cream butter, brown sugar till well combined.
• Blend in flour and almonds till mixture is crumbly.reserve 1 cup loosely packed crumbs for topping.
• Press remaining mixture into bottom of ungreased 8" square pan.
• Bake 12-15 minutes till crust is golden.
• Remove from oven and cool slightly while doing filling.
• Spread cherry preserves over crust and cover with cheese filling.
• Sprinkle reserved crumbs evenly over filling.
• bake 25 minutes longer.
• cool and cut into bars.
• CHEESECAKE FILLING:.
• combine all ingredients and beat till smooth.