1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix
1/2 cup butter, softened
1 tablespoon water
1 teaspoon gluten-free vanilla
12 oz cream cheese, softened
3/4 cup cane sugar
1 teaspoon almond extract
2 cups gluten-free powdered sugar
1/4 cup butter, softened
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup sliced almonds, chopped
Heat oven to 350°F. Spray bottom only of 13x9-inch pan.
In medium bowl, stir Crust ingredients until soft dough forms.
Press mixture evenly in bottom of pan. Bake 15 minutes.
Meanwhile, in large bowl, beat cream cheese and cane sugar with electric mixer on medium speed until smooth. Add 1 teaspoon almond extract and 3 eggs; beat 2 minutes, scraping side of bowl halfway through beating. Pour over partially baked crust.
Bake 20 to 25 minutes or until filling is set. Cool completely, about 1 hour
In small bowl, beat all Frosting ingredients except almonds with electric mixer on medium speed until smooth. Carefully spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until chilled. Store covered in refrigerator.
The secret for cutting bars easily is to line the pan with heavy-duty foil. When it is time to cut the bars, just lift the baked bars with the foil out of the pan, and cut.
Cheesecake bars cut best straight from the refrigerator. Use a wet sharp knife, wiping off crumbs after each cut.
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||70|
|% Daily Value:|
|Carbohydrate Choices||1 1/2|