Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling. Made these and served them to 6 guests and all asked for the recipe. 🙂

Almond Streusel-Cherry Cheesecake Bars
Yields 24
Write a review
Prep Time
45 min
Total Time
4 hr
Prep Time
45 min
Total Time
4 hr
Cookie Base and Topping
  1. 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  2. 1/4 cup cold butter or margarine
  3. 4 oz (half of 8-oz package) cream cheese
  4. 1/2 cup sliced almonds
  1. 2 1/2 packages (8 oz each) cream cheese (20 oz), softened
  2. 1/2 cup sugar
  3. 2 tablespoons Gold Medal™ all-purpose flour
  4. 1 teaspoon almond extract
  5. 2 eggs
  6. 1 can (21 oz) cherry pie filling
  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
  2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
  3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
  4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
  1. Serving Size: 1 Bar
  2. Calories 270, Total Fat 15g, Cholesterol 55mg, Sodium 160mg, Total Carbohydrate 28g, Protein 4g, Vitamin A 10%, Vitamin C 0%, Calcium 4%, Iron 4%
Christmas Kitchen
  • 987
  • 1.2K
  • 11

Leave a Reply