Amaretto Cheesecake Bars

If you don’t want an whole Amaretto cheesecake, make Amaretto Cheesecake Bars instead!

Amaretto Cheesecake Bars

Amaretto Cheesecake Bars

1 cup all-purpose flour
1/3 cup brown sugar — packed
6 tablespoons unsalted butter — softened
1/4 teaspoon salt
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg, room temp
4 tablespoons amaretto
1/2 teaspoon vanilla
4 tablespoons whole roasted almonds — chopped

Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil; spray foil with cooking spray.

Combine flour, salt and brown sugar in bowl of food process and pulse to mix. Add butter and pulse until mixture is coarse. Set aside about (estimate) 1 cup of mixture for topping, then press remaining into pan. Bake 12-15 minutes.

Clean food processor bowl and add cream cheese and sugar. Process cheese and sugar until very smooth. Add egg, amaretto and vanilla and pulse until mixed. Spread batter over partially baked crust.

Add almonds to reserved crumb mixture and sprinkle over cream cheese mixture.

Bake for 20-25 minutes. Cool completely on a wire rack, then chill.

Cut into 6 or 8 squares, then cut each square into a triangle.

(adapted from Diana’s Kitchen)

Makes 12 or 16

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  1. Daisy Doodles says

    These look tasty!

    Susan – the guy at the liquor store near my house thinks I am a closet lush because I am always in there buying the small size bottles of alcohol for cooking/baking. One day, I went in and bought the big bottle of Kahlua and he said “Oh yeah, making “fudge” again”..haha. I took him some just to prove that’s what I was buying it for.

  2. Carrie says

    You know that sound Homer Simpson makes when he is drooling for his beer or doughnuts? Well….that is me..right now! I want these bars! You are a cookie goddess!

  3. Laura says

    Made these tonight to take to the office tomorrow. I broke off an edge after I chilled them…they are great. I used sliced almonds that I toasted. I didn’t really measure the amount, but I put half on before the crumb topping and half after (instead of mixing in). I’ve tired of my usual repertoire of desserts, and you have quickly become my new go-to source…fabulous!

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