| CHERRY CHEESECAKE BARS |
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Makes 3 Dozen BarsCrust 1 cup walnut pieces, divided 1 -1/4 cups all-purpose flour 1/2 cup firmly packed brown sugar 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/2 cup flake coconut Filling 2 packages (8 ounces each) cream cheese, softened 2/3 cup granulated sugar 2 eggs 2 teaspoons vanilla 1 can (21 ounces) cherry pie filling * Heat oven to 350ºF. Spray 13 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Chop 1/2 cup nuts coarsely. Reserve for topping. Finely chop remaining 1/2 cup nuts. For crust, combine flour and brown sugar in medium bowl. Cut in Butter Flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well; reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of pan. Bake at 350ºF for 12 to 15 minutes, or until edges are lightly browned. For filling, combine cream cheese, granulated sugar, eggs and vanilla in the bowl of an electric mixer; beat at medium speed until well blended. Spread over hot baked crust; return to oven. Bake 15 minutes. Carefully spread cherry pie filling over cheese layer. Combine reserved nuts and crumbs. Sprinkle over pie filling. Return to oven; bake for 15-20 minutes more. Cool in pan on cooling rack. Refrigerate several hours. Cut into 2 x 1-1/2-inch bars. |
