Amaretto Cheesecake Bars

I have been a fan of a creamy cheesecake since I was little girl. To me a dense cheesecake the your fork will stand up in, is kind of dry and so rich that it's hard for me to finish. These are rich but light weight, creamy and perfect as bar size.

1 cup all purpose flour

1/3 cup packed brown sugar

6 tablespoons softened unsalted butter
1/4 teaspoon salt

8 oz softened cream cheese

1/4 cup granulated sugar

1 large egg brought to room temp
erature
4 tablespoons amaretto

1/2 teaspoon vanilla

4 tablespoons whole roasted almonds — chopped

Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil; spray foil with cooking spray.

Combine flour, salt and brown sugar in bowl of food process and pulse to mix. Add butter and pulse until mixture is coarse. Set aside about (estimate) 1 cup of mixture for topping, then press remaining into pan. Bake 12-15 minutes.

Clean food processor bowl and add cream cheese and sugar. Process cheese and sugar until very smooth.

Add egg, amaretto and vanilla and pulse until mixed. Spread batter over partially baked crust.
Add almonds to reserved crumb mixture and sprinkle over cream cheese mixture.

Bake for 20-25 minutes.

Cool completely on a wire rack, then chill.

Cut into 6 or 8 squares, then cut each square into a triangle.

Makes 12 or 16