These Gluten-Free Cherry Almond Cheesecake Bars double down on the almond flavor in both the cheesecake and the crust. Easy to make ahead of time, too.
Place almonds in bowl of food processor and pulse until they resemble a coarse sand.
Add butter and brown sugar to food processor and pulse until combined.
Pour almond mixture into prepared pan and press into an even layer. Refrigerate until ready to bake.
To make the cheesecake:
Beat together cream cheese and ¾ cup of granulated sugar until light and fluffy. Beat in eggs until incorporated. Mix in sour cream, vanilla extract and 1 ½ teaspoons almond extract. Pour batter over prepared crust and level using .
Place a larger pan (9 x 13 or larger) in the oven and set cheesecake pan inside it. Fill large pan with enough water so it reaches halfway up the sides of the cheesecake pan.
Bake for 50-55 minutes or until cheesecake is just set. Turn off the oven, prop the oven door open with the handle of a wooden spoon and allow to cool for another hour.
Remove bars from water bath and refrigerate overnight.
When ready to serve, lift cheesecake from pan using overlapping paper or foil. Cut cleanly into bars by using a sharp knife run under hot water and dried after each cut. Spoon cherry topping over each bar.
To make the cherry topping:
Place cherries and remaining 3 tablespoons granulated sugar in a small sauce pan. Cook over medium-high heat until sugar is dissolved.
Whisk together corn starch and water and pour mixture into saucepan with cherries. Cook over medium heat for 5-10 minutes or to desired consistency. (I don't like my sauce super thick, so I usually opt for the lower cooking time.)
Remove from heat and stir in remaining ½ teaspoon almond extract. Cool completely and refrigerate until ready to use.
Notes
Additional time includes cooling overnight in the refrigerator.