Cranberry Almond Swirl Cheesecake Cookie Bars

adsense 336x280 Delicious cheesecake cookie bars with a hint of almond flavoring, swirled with simple homemade cranberry sauce and topped with sliced almonds. Easy to make and perfect for any event!



Cranberry Almond Swirl Cheesecake Cookie Bars
Ingredients


  • 1 serving Pam Butter Cooking Spray-1/3Sec Spray IHF
  • 1 ¾ cups Cookies, graham crackers, plain or honey
  • ½ cup Butter, with salt
  • 2 tablespoons Sugars, granulated
  • ¾ cup Cranberries, raw
  • ¼ cup Water, municipal
  • ¾ cup Sugars, granulated
  • 2 (8 ounce) packages Cheese, cream
  • 2 Egg, whole, raw, fresh  
  • 5 tablespoons Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 tablespoon Lemon juice, raw
  • 1 ½ teaspoons Pure/Natural Almond Extract Flavor CCH
  • ⅓ cup Sliced Natural Almonds BDG

Instructions
 Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.

 Step 2
Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.

 Step 3
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.

 Step 4
Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.

 Step 5
Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.

 Step 6
Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.

 Step 7
Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.



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