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Cranberry Almond Swirl Cheesecake Cookie Bars

"Delicious cheesecake cookie bars with a hint of almond flavoring, swirled with simple selfmade cranberry sauce and topped with sliced almonds. Easy to make and ideal for any occasion!"

Ingredients :

• cooking spray
• 1 3/four cups graham cracker crumbs
• half cup butter, melted
• 2 tablespoons white sugar
• three/4 cup fresh cranberries
• 1/4 cup water
• 3/four cup white sugar, divided
• 2 (8 ounce) programs cream cheese, at room temperature
• 2 eggs, at room temperature
• five tablespoons milk, at room temperature
• 1 tablespoon lemon juice
• 1 half teaspoons almond extract
• 1/three cup sliced almonds, or to taste

Instructions :

Prep : 20M	Cook : 16M	Ready in : 9H37M

• Preheat the oven to 350 stages F (175 stages C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.
• Combine graham cracker crumbs, melted butter, and a pair of tablespoons sugar in a bowl. Mix until butter lightly coats the crumbs. Transfer to the baking dish and flatten into a good layer.
• Bake inside the preheated oven until gently browned, 8 to ten mins. Leave oven on; do away with crust and allow cool.
• Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-excessive warmness. Bring to a boil. Cook till cranberries have burst and aggregate is thick, approximately 7 mins. Let cool for 15 minutes. Pour sauce right into a blender or food processor and puree until smooth, adding greater water to thin, if necessary.
• Combine final sugar and cream cheese in a bowl. Beat using an electric powered mixer until smooth, scraping down facets of the bowl each 90 seconds, approximately four mins general. Add eggs 1 at a time, beating well after every addition. Add milk, lemon juice, and almond extract; mix batter on medium-low till combined.
• Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on pinnacle and use a knife to swirl it via the batter. Toss almonds calmly over the cheesecake.
• Bake within the preheated oven till set, 27 to 33 minutes. Let cool, at the least half-hour. Refrigerate until set, eight hours to overnight. Cut into bars the next day.

Notes :

• Fresh or thawed frozen cranberries would paintings on this recipe.
• Substitute 2 tablespoons water plus 2 tablespoons raspberry liqueur for the 1/4 cup water, if favored.

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