RASPBERRY CHEESECAKE BARS

 

  • Cooking Time:
  • Servings: 32
  • Preparation Time:

Ingredients

  • 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.

Notes

Categories: Cheesecake  Cookies  Dessert 
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