Crust Ingredients: 1/2 cup Butter, softened 1/3 cup sugar 1 1/2 cups all-purpose flour
Topping Ingredients 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar 2 tablespoons cornstarch 3 eggs 3/4 teaspoon almond extract 1 cup fresh or frozen red raspberries 1/4 cup sliced almonds
Directions 1. Heat oven to 350°F. 2. Combine butter and 1/3 cup sugar in large bowl. 3. Beat at medium speed, scraping bowl often, until creamy. 4. Reduce speed to low; add flour. 5. Beat until well mixed. 6. Press mixture onto bottom of ungreased 13x9-inch baking pan. 7. Bake for 12 to 16 minutes or until edges are very lightly browned. 8. Meanwhile, combine cream cheese, 3/4 cup sugar and cornstarch in large bowl. 9. Beat at medium speed, scraping bowl often, until creamy. 10. Add eggs and almond extract; continue beating until well mixed. 11. Sprinkle raspberries over hot, partially baked crust. 12. Pour cream cheese mixture over berries; sprinkle with almonds. Bake for 20 to 25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars. 13. Cool completely (at least 1 hour). 14. Refrigerate bars at least 2 hours before cutting. Store refrigerated.
TIP: If using frozen raspberries, completely thaw and drain on paper towels before using.