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Raspberry Almond Cheesecake Bars

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By kc10
Member since 2006

Serves | Prep Time | Cook Time


1-1/4 cups flour
1/2 cup brown sugar
2/3 cup sugar
1/2 cup chopped almonds
1/2 cup sliced almonds
1/2 cup margarine, softened
1 lb. cream cheese, softened
2 eggs
3/4 teaspoon almond extract
1 cup seedless raspberry preserves
1/2 cup flaked coconut

Mix flour, brown sugar and chopped almonds. Cut in margarine, until fine crumbs. Set aside 1/2 cup of mixture. Press remaining mixture into the bottom of a 13 x 9 x 2 pan. Bake at 350°F for 12 to 15 minutes, or until edges are golden. While crust is baking, beat cream cheese, sugar, eggs and extract until smooth. Spread over hot crust. Bake for another 15 minutes. Stir preserves until smooth. Spread over cheese mixture. Mix coconut and sliced almonds. Sprinkle over preserves. Bake 15 minutes more, topping

should be golden brown. Cool pan on wire rack. Chill at least 3 hours before cutting. Store in refrigerator.

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