There is nothing worse than wanting to have something sweet in your house and no energy or drive to make anything. Now I could always gather my things, get in the car, drive to the market, buy a prepackaged sweet and then get home and stuff it into my face BUT that wouldn’t really be helpful for my blog would it? Could you imagine? For today’s recipe just go to the store and buy a cake and put it on a plate! It reminds me of Semi-Homemade Meals by Sandra Lee…hahaha. Ok I guess I shouldn’t really cut on Sandra Lee because I admit there is nothing wrong with having a little help here and there but in the long run one really should do most of the work to call it a recipe.
Ok, enough knocking of people who are millionaires because of the Food Network and back to my dessert of the week. So, as I was pining for sweets to magically appear in my kitchen I decided to get up off my butt and see what I had hidden in my refrigerator. So what I found was some cream cheese and damson plum preserves and I though to myself “I can do something with that.” What I ended up with was a very tasty not overly sweet cheesecake bar. The great thing about this recipe is you can use whatever jelly or preserves float your boat. I think raspberry or blueberry would be super tasty but that is another day I guess. Hope you all enjoy:)
Damson Plum Cheesecake Bars
Yield: 9x13 dish
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes (plus a few hours chill time)
1 3/4 cup graham cracker crumbs
3/4 cup brown sugar - firmly packed
6 tablespoon butter - melted
2 8 ounce packages cream cheese - softened
2/3 cup sugar
1/2 cup damson plum preserves
1/2 cup almonds - slivered or chopped
Source: Nutmeg Nanny
Preheat oven to 350 degrees.
Mix cracker crumbs, brown sugar and butter. Set aside 1/2 cup of the crumb mixture and place the remaining crumbs in a 9x13 inch baking pan. Press firmly onto bottom off the pan and set aside.
Beat cream cheese, sugar and eggs with electric mixer on medium speed for two minutes or until well blended. Pour over crust. Carefully spread preserves over cream cheese mixture. Stir almonds into remaining crumb mixture, sprinkle evenly over preserves.
Bake 40 minutes or until center is set and top is golden brown. Cool to room temperature. Refrigerate several hours or until chilled. Cut into bars and serve. Store in tightly covered container in refrigerator.