Raspberry Cheesecake Bars
CATEGORIES
INGREDIENTS
  • Servings: 32
  • 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
  1. Heat oven to 350 degrees.
  2. Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray.
  3. Set aside 1/2 cup of the mix.
  4. In a medium-size bowl, stir together the remaining cake mix, cornflake crumbs,
  5. 1 egg and 1/2 cup of the butter.
  6. Press into the bottom and partially up the sides of the prepared pan.
  7. In a medium-size bowl, beat cream cheese, sugar, almond extract and remaining two eggs; spread over crust.
  8. Dollop cream mixture with preserves and gently spread over cream cheese.
  9. Sprinkle reserve cake mix over the top and drizzle with remaining 1/2 cup butter.
  10. Bake at 350 degrees for 25 minutes or until set.
  11. Cool completely in pan on cooling rack. Refrigerate for at least 2 hours.
  12. Cut into 32 bars and serve slightly cool.