Ingredients
Scale
- 1⅔ cups all purpose flour
- ½ cup plus 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- ½ cup almond paste, about 3oz
- ½ teaspoon pure almond extract
- ⅓ cup sliced almonds
- 16 oz block-style cream cheese, room temperature
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
- ½ teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ⅔ cup powdered sugar
- 2-4 teaspoons milk
- ⅛ teaspoon pure almond extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×9 square pan by lining it with foil or parchment paper, leaving overhang on two sides. Lightly grease the lined pan and set it aside.
- In a stand mixer with the paddle attachment, combine the flour, ½ cup plus 1 tablespoon granulated sugar, baking powder, and salt. Add cold butter, almond paste, and almond extract. Mix on medium-low speed until the mixture resembles wet sand with pebble-sized pieces of butter and almond paste. Reserve 1 heaping cup of this mixture in the fridge for topping.
- Press the remaining mixture evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to pack it down. Bake for 10 minutes or until the edges are starting to brown.
Notes
For best results, ensure that the butter is cold and cut into small cubes before mixing.
Slicing almonds can be toasted for added flavor before adding to the mixture.
Allow the cheesecake bars to cool completely before cutting for cleaner edges.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 16g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.