Description
Delight in these Cherry Cheesecake Bars featuring a buttery graham cracker crust topped with a smooth and creamy cheesecake layer, finished with a sweet and tangy cherry pie filling. Perfect for a dessert that’s both elegant and easy to make, these bars offer a luscious treat ready in just over five hours including chilling time.
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs (about 12 cracker sheets)
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons white sugar
Cheesecake Filling
- 16 ounces cream cheese (softened to room temperature)
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 eggs
- 1/2 tablespoon vanilla extract
- 1 pinch salt
Topping
- 21 ounces cherry pie filling (1 can)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal later, and set aside.
- Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, white sugar, and melted unsalted butter. Stir until the mixture resembles wet sand.
- Press and Bake the Crust: Evenly pour the graham cracker mixture into the prepared baking pan. Press firmly down with the bottom of a cup or your hands to create a compact, even layer. Bake the crust for about 10 minutes until just set and fragrant.
- Prepare the Cheesecake Filling: In a large bowl, use an electric hand mixer to beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and sour cream, mixing on medium speed for a couple of minutes until well combined and silky.
- Add Eggs and Flavorings: Stir in the eggs, vanilla extract, and a pinch of salt on low speed, mixing just until incorporated to prevent overmixing which can cause cracks.
- Bake the Cheesecake Layer: Pour the cheesecake filling evenly over the baked crust and smooth the surface. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then refrigerate for at least 2 hours, up to 3 days, to let it firm up.
- Slice and Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper edges and cut into 12 bars. Spoon about 2 tablespoons of cherry pie filling over each bar before serving to enjoy a delicious fruity topping.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling and to prevent lumps.
- Press the crust firmly to create a sturdy base that holds the cheesecake layers well.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done to avoid dryness.
- Refrigerate the bars well before slicing to achieve clean cuts and proper texture.
- Cherry pie filling can be substituted with other fruit toppings like blueberry or strawberry if preferred.
