Almond Crumble Cheesecake Bars

Two almond cheesecake bars stacked on top of each other.

These almond crumble cheesecake bars layer flavor and texture into every bite! They feature an almond cookie crust, creamy almond cheesecake, crunchy almond crumble topping, and almond icing. These bars feel special enough for celebrations, yet easy enough to bake just because.

Course Dessert

Cuisine Dessert

Prep Time 30

Cook Time 38

Total Time 1 8

Servings

Calories 349kcal

Author Allison Mattina

Ingredients

Crust and topping:

1⅔ cups (209g) all purpose flour weighed or spooned and leveled
½ cup plus 1 tablespoon (114g) granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
½ cup (113g) cold unsalted butter cut into cubes
½ cup (80g) almond paste* about 3oz
½ teaspoon pure almond extract
⅓ cup (40g) sliced almonds

Cheesecake filling:

16 oz block-style cream cheese room temperature
⅔ cup (134g) granulated sugar
2 large eggs room temperature
¼ cup (60g) sour cream room temperature
½ teaspoon pure vanilla extract
1 teaspoon pure almond extract

Icing:

⅔ cup (80g) powdered sugar
2-4 teaspoons milk
⅛ teaspoon pure almond extract

Instructions

Crust and topping;

Preheat oven to 350°F. Line a 9x9 square pan with foil or parchment paper (leaving overhang on two sides). Lightly grease it and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Add butter, almond paste, and almond extract. Blend on medium-low speed until the butter and almond paste pieces are the size of small pebbles, and the mixture resembles wet sand when pressed together. Remove 1 heaping cup (about 205g) for the topping and place it in the fridge.
Dump the remaining mixture into the prepared pan and press it evenly over the bottom. I like to pack it down with the bottom of a glass or measuring cup. Bake for 10 minutes, until the edges are just beginning to brown.

Meanwhile, prepare the filling:

Using a stand mixer with the paddle attachment, beat the cream cheese for a minute or two, until smooth and creamy. While beating, gradually add sugar. Beat in the eggs one at a time, scraping the side and bottom of the bowl as needed. Add sour cream, vanilla, and almond extract, scraping the sides and bottom as needed. Beat until just combined, being careful not to overmix.
Pour the cheesecake batter over the pre-baked crust and spread into an even layer. Remove the topping from the fridge and stir in the sliced almonds. Sprinkle the topping over the cheesecake occasionally pinching the topping together to form small clumps.
Bake for 25-30 minutes, until the topping is light golden brown, the edges are set, and the very center has a slight jiggle to it. Place the pan on a wire rack to cool to room temperature, then transfer the pan to the refrigerator to chill completely (several hours).

Icing:

Whisk all icing ingredients until smooth. If necessary, add more milk (to thin) or more powdered sugar (to thicken) to reach your desired consistency. Drizzle over cooled bars (I place my icing in a ziptop bag, snip off the corner, and drizzle the icing straight from the bag). Store bars in the refrigerator and serve chilled or at cool room temp.

Notes

*Weigh the almond paste or crumble it into a measuring cup and lightly pack it in.

Nutrition