Raspberry-Almond Cheesecake Squares

These elegant bites taste just as good as an actual cheesecake—maybe better! The crust can be made the night before, as it needs to be completely cooled before adding the filling.

Crust
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 packed light brown sugar
1/4 cup sliced almonds
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, cut into 12 pieces

Filling
2 (8-oz.) packages cream cheese, softened
3/4 granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup seedless raspberry preserves

For the crust: Adjust oven rack to middle position and heat oven to 350. Spray a 9x13 dish with cooking spray, line it with foil (allowing excess to hang over sides), and spray foil with cooking spray. Combine flour, sugars, almonds, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared pan. Bake until light golden brown, about 15 minutes. Cool completely.

For the filling: With electric mixer on medium speed, beat cream cheese and sugar in a large bowl until smooth, about 2 minutes. Beat in egg and extracts until incorporated, about 1 minute.

Spread preserves over cooled crust, leaving 1/2-inch border around edge. Dollop tablespoonfuls of cream cheese mixture over jam and spread into even layer.

Bake at 350 until slightly puffed, 30 to 35 minutes. Cool to room temperature, then refrigerate until chilled, at least 4 hours. Cut into 2-inch squares. (May be refrigerated for up to 3 days.)

Makes 2 dozen.

From Cook's Country