Name: Raspberry-Almond Cheesecake Bars
Total time: 6 h 30 min
Ingredients: 1 3/4 cups (8¾ ounces/248 grams) all-purpose flour; 1/4 cup (1¾ ounces/50 grams) granulated sugar; 1/4 cup packed (1¾ ounces/50 grams) light brown sugar; 1/4 cup sliced almonds; 1/2 teaspoon salt; 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces; 16 ounces (454 grams) cream cheese, softened; 3/4 cup (5¼ ounces/149 grams) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 3/4 cup raspberry preserves (seedless)

Why This Recipe Works

The recipe for rich Raspberry-Almond Cheesecake Bars can be prepared in advance—they store well in the refrigerator for up to three days. To easily remove the cheesecake bars from the pan after they were done cooking and cooling, we sprayed the pan with vegetable oil spray and lined it with aluminum foil, allowing the excess to overhang pan edges. We then sprayed the foil with vegetable oil spray. Once the bars had been baked and cooled, we used the foil overhang to easily lift the bars from the pan.

Before You Begin

The bars can be stored in the refrigerator for up to three days.

Instructions

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Spray 13 by 9-inch baking pan with vegetable oil spray. Make foil sling for pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with oil spray. Combine flour, granulated sugar, brown sugar, almonds, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared pan. Bake until light golden brown, about 15 minutes. Cool completely.

For the filling: With electric mixer on medium speed, beat cream cheese and sugar in large bowl until smooth, about 2 minutes. Beat in egg and extracts until incorporated, about 1 minute.

Spread preserves over cooled crust, leaving 1/2-inch border around edge. Dollop tablespoonfuls of cream cheese mixture over jam and spread into even layer.

Bake until slightly puffed, 30 to 35 minutes. Let cool completely, then refrigerate until chilled, at least 4 hours. Using foil overhang, lift bars out of pan. Cut into 2-inch squares.