Raspberry Cheesecake Bars

Ingredients:
CRUST
1/2 cup sugar
1/2 cup butter, softened
1 1/4 cups flour

FILLING
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1 egg

TOPPING
4 Tbsp seedless raspberry jam

Heat oven to 350. Spray 9-inch square pan with cooking spray. In large bowl, mix 1/2 cup sugar and the butter until well blended. Stir in flour until crumbly. Press mixture in bottom of pan.

Bake 15-18 minutes or until edges are light golden brown. Meanwhile, in large bowl with electric mixer, beat filling ingredients until well blended. Remove partially baked crust from oven. Pour filling over crust. In small bowl, stir 2 Tbsp of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam onto top of filling. Don't disturb the crust.

Return to oven, bake 15-20 minutes or until filling is set. Cool 30 minutes. Stir remaining 2 Tbsp jam until smooth; spread evenly over cooled bars. Refrigerate 30 minutes. Store in refrigerator.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing. Well, maybe do a different jam for those who don't like raspberry.

Verdict:
Thumbs UP!! I had one tiny little corner and could have eaten the whole thing. My goodness, this was delicious! And so easy to make! I love cheesecake and this is something I could eat every day.

Printable version:

Ingredients:
CRUST
1/2 cup sugar
1/2 cup butter, softened
1 1/4 cups flour
FILLING
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1 egg
TOPPING
4 Tbsp seedless raspberry jam

Heat oven to 350. Spray 9-inch square pan with cooking spray. In large bowl, mix 1/2 cup sugar and the butter until well blended. Stir in flour until crumbly. Press mixture in bottom of pan.

Bake 15-18 minutes or until edges are light golden brown. Meanwhile, in large bowl with electric mixer, beat filling ingredients until well blended. Remove partially baked crust from oven. Pour filling over crust. In small bowl, stir 2 Tbsp of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam onto top of filling. Don't disturb the crust.

Return to oven, bake 15-20 minutes or until filling is set. Cool 30 minutes. Stir remaining 2 Tbsp jam until smooth; spread evenly over cooled bars. Refrigerate 30 minutes. Store in refrigerator.