Description
These Almond Crumble Cheesecake Bars impress with their creamy filling and buttery almond crumble topping, perfect for any occasion. Easy to make and delicious!
Ingredients
Scale
- 1⅔ cups (209g) all purpose flour
- ½ cup plus 1 tablespoon (114g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cut into cubes
- ½ cup (80g) almond paste, about 3oz
- ½ teaspoon pure almond extract
- ⅓ cup (40g) sliced almonds
- 16 oz block-style cream cheese, room temperature
- ⅔ cup (134g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60g) sour cream, room temperature
- ½ teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ⅔ cup (80g) powdered sugar
- 2–4 teaspoons milk
- ⅛ teaspoon pure almond extract
Instructions
- Preheat the oven to 350°F and line a 9×9 square pan with foil or parchment paper, leaving overhang on two sides. Lightly grease it and set aside.
- In a stand mixer bowl fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Add butter, almond paste, and almond extract. Mix on medium-low speed until the mixture looks like wet sand with small pebble-sized butter pieces. Reserve 1 heaping cup (about 205g) for the topping in the fridge.
- Press the remaining mixture evenly across the bottom of the prepared pan, using the bottom of a glass to pack it down. Bake for 10 minutes or until the edges begin to brown.
Notes
Ensure butter is cold for the best crumb texture.
Let the cream cheese reach room temperature for easier mixing.
Adjust the milk for desired icing consistency.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg