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Cherry Cheese Squares

1-1/4 Cups / 325 mL All-Purpose Flour
1/2 Cup / 125 mL Brown Sugar
1/2 Cup / 125 mL Vegetable Shortening
1/2 teas. / 2.5 mL Watkins Butter Extract
1/2 Cup / 125 mL Flaked Coconut
1/2 Cup / 125 mL Finely Chopped Almonds
2 Packages (8 oz. / 227 g each) Cream Cheese, softened
2/3 Cup / 160 mL Sugar
2 Eggs, beaten
2 teas. / 10 mL Watkins Vanilla, Double Strength
1 or 2 Cans (21 oz. / 595 g each) *Cherry Pie Filling
1/2 to 1 teas. / 2.5 to 5 mL *Watkins Almond Extract
1/2 Cup / 125 mL Slivered Almonds

Combine flour and brown sugar; cut in shortening and butter extract until fine crumbs form. Stir in coconut and finely chopped almonds. Reserve 1/2 cup / 125 ml mixture for topping. Press remaining mixture into bottom of greased 9 × 13-inch / 23 × 33-cm baking pan. Bake at 350ºF / 180ºC for 12 to 15 minutes or until lightly browned. Meanwhile, beat cream cheese, sugar, eggs and Watkins Vanilla in mixing bowl until smooth. Spread over hot crust. Bake an additional 15 minutes. Combine pie filling and almond extract and spread on top of cream cheese mixture. Combine reserved crumbs and slivered almonds; sprinkle over cherries. Bake 15 minutes more. Cool on wire rack. Refrigerate until serving time. Makes 24 servings.

*Note from Kitchen: The amount of cherries can be added to your own personal taste. For more cheesecake flavor, use one can of cherries and 1/2 teas. almond extract, for more cherry flavor, use 2 cans of cherries and 1 teas. almond extract.

Nutritional Information Per Serving:
Calories 260, Protein 4g, Carbohydrates 30g, Sodium 80mg, Fat 15g, Saturated Fat 6g, Cholesterol 38mg, Dietary Fiber 2g

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