Raspberry Cheesecake Bars


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Serves 32 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 box (18.25 ounces) lemon cake mix
1/2 cup cornflakes crumbs
3 eggs
1/2 cup (1 stick) unsalted butter, melted
2 packages (8-ounces each) cream cheese, softened
1/4 cup sugar
1 teaspoon almond extract
1 cup seedless raspberry preserves
1/2 cup sliced almomds


Directions

Heat oven to 350 degrees.


Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray.


Set aside 1/2 cup of the mix.


In a medium-size bowl, stir together the remaining cake mix, cornflake crumbs,


1 egg and 1/2 cup of the butter.


Press into the bottom and partially up the sides of the prepared pan.


In a medium-size bowl, beat cream cheese, sugar, almond extract and remaining two eggs; spread over crust.


Dollop cream mixture with preserves and gently spread over cream cheese.


Sprinkle reserve cake mix over the top and drizzle with remaining 1/2 cup butter.


Bake at 350 degrees for 25 minutes or until set.


Cool completely in pan on cooling rack. Refrigerate for at least 2 hours.


Cut into 32 bars and serve slightly cool.


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