Almond Cream Cheese Squares Recipes

ALMOND CREAM CHEESE SHORTBREAD BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large bowl, combine all crust ingredients and using two forks or your hands, cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
• Turn mixture out into prepared pan and hard-pack it with a spatula or hands to create an even, uniform, flat crust layer.
• Bake crust for about 15 minutes, or just until barely set (pan is going back in oven so don't overbake or crust will be crumbly).
• While crusts bakes, prepare the filling.
• In a large bowl (same one is fine, just wipe out with a paper towel), add all filling ingredients, and whisk by hand or beat with an electric mixer until smooth and combined; it's okay filling is on the thin side. I prefer a stronger almond flavor and use 2 teaspoons extract, if you don't, scale the amount back.
• After crust has baked for about 15 minutes, remove pan from the oven, and evenly pour filling mixture over the crust. Filling will likely slide into place, but lightly spread it into corners using a spatula if necessary.
• Return pan to oven and bake for about 16 to 19 minutes, or until filling is no longer jiggly in the center and edges have begun to set up; filling will set up more as it cools.
• Remove pan from oven, and place on a wire rack to cool completely before frosting.
• In a large bowl (same one is fine, just wipe out with a paper towel), add the butter, confectioners' sugar, almond extract, and slowly drizzle in the cream while whisking by hand or beating with an electric mixer. As necessary, add additional cream (or sugar) to reach desired glaze consistency.
• Evenly frost the bars, smoothing frosting lightly with a spatula as necessary.
• Evenly sprinkle with slivered almonds.
• Allow bars to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so frosting can set up.

ALMOND CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

ALMOND STREUSEL-CHERRY CHEESECAKE BARS

Steps:

• 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.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
• 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.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

ALMOND SQUARES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
• Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

CHERRY-ALMOND CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil; spray lightly with cooking spray.
• Beat egg white and sugar substitute in small bowl with whisk until blended. Add nuts; stir gently to coat. Spread into prepared pan. Bake 10 to 12 min. or until lightly browned. Set aside.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is melted. Refrigerate 30 min. or until slightly thickened.
• Beat cream cheese, milk and extract in large bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP; spread over nuts in pan. Refrigerate 4 hours or until firm.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

CREAM CHEESE-ALMOND BARS

Steps:

• Combine first 4 ingredients; beat at medium speed with an electric mixer until creamy.
• Gradually add flour, beating well.
• Press dough into a lightly greased 9-inch square pan. Set aside.
• Combine cream cheese, 1 cup sugar, egg, and 1 teaspoons lemon rind; beat at medium speed until smooth.
• Stir in almonds; spoon mixture over prepared dough.
• Bake at 300F for 1 hour and 10 minutes or until set.
• Combine powdered sugar, water, and cinnamon, stirring well.
• Dollop topping onto uncut warm bars.
• Let stand 1 minute; spread evenly.
• Cool in pan on a wire rack.
• Cover and chill 3 to 4 hours.
• Cut into bars.

APRICOT ALMOND CREAM CHEESE SQUARES

Steps:

• Set oven 350 degrees.
• Set rack to second lowest position.
• Butter a 13x9 baking pan.
• In a bowl, combine cake mix and melted butter; mix at low speed until crumbly.
• Stir in almonds.
• Reserve 1 cup base mixture.
• Press remaining mixture in bottom of greased pan.
• Carefully spread 1-1/2 cup preserves over base.
• In another bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended.
• At low speed, mix in 1/3 cup preserves.
• Carefully spread mixture over base.
• Combine reserved 1 cup base mixture and coconut; sprinkle over filling.
• Bake for 30-40 mins, or until very lightly golden brown, and center is set.
• cool, and then refrigerate overnight.
• Cut into small squares.

ALMOND CREAM CHEESE SQUARES

Steps:

• Spray counter lightly with non-stick cooking spray. Combine 3 rolls together and roll into a 9x9-inch square. Place in a sprayed 9x9-inch baking pan. Pre-bake crust at 350°F 10 minutes. Remove from oven and allow to cool. Roll remaining 3 rolls into a second 9x9-inch square. Cover with plastic wrap and let rest. In a small bowl, combine cream cheese, 3/4 cup sugar and almond extract and mix well. Spread cream cheese mixture evenly over cooled crust. Remove plastic wrap from second dough square. Place dough over cream cheese mixture. Brush with butter. Combine remaining 1/4 cup sugar and cinnamon in a small bowl. Sprinkle over the butter brushed dough and top with almonds. Bake at 350°F 25-30 minutes. Let cool in pan and then cut into squares to serve.