Cherry Cheesecake Bars (Print-Friendly Version)
A baked graham crust supports a chilled cheesecake layer topped with cherry filling. Add the cherries after the cheesecake is cold and firm. Low-speed egg mixing helps avoid unnecessary air in the custard.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
0.5 cup unsalted butter, melted
03 -
0.25 cup granulated sugar
04 -
1 pinch salt
→ Cheesecake Filling
05 -
24 oz cream cheese, softened
06 -
0.75 cup granulated sugar
07 -
0.25 cup sour cream
08 -
1 teaspoon vanilla extract
09 -
3 large eggs
→ Topping
10 -
21 oz cherry pie filling or 2 cups homemade cherry compote
# How to Make It:
01 -
Heat the oven to 325°F and line a nine-by-thirteen-inch pan with parchment overhang.
02 -
Mix graham crumbs, melted butter, the quarter cup of sugar and salt.
03 -
Press evenly into the base and bake ten minutes.
04 -
Let the crust cool slightly.
05 -
Beat softened cream cheese until smooth and mix in the three-quarter cup of sugar.
06 -
Add sour cream and vanilla.
07 -
Mix eggs in individually on low speed just until incorporated.
08 -
Spread filling over the crust.
09 -
Bake about thirty-five to forty minutes, continuing until edges are set and the central filling reaches 160°F with only a slight wobble.
10 -
Cool briefly and refrigerate within two hours after baking.
11 -
Chill at least four hours until firm. Add cooled cherry topping, lift carefully and cut with a clean knife.
# Extra Suggestions:
01 -
Use the twenty-one-ounce can of pie filling for the main version.
02 -
Ten minutes at 325°F gives the pressed crumbs a head start before the filling is added.
03 -
Beat softened cream cheese smooth before adding sugar, sour cream and vanilla. Set aside the quarter cup of sugar for the crust and the three-quarter cup for filling. Twenty-four ounces of cream cheese is three standard eight-ounce blocks. Soften the blocks before mixing so lumps can be removed without prolonged beating after the eggs are added. Press crumbs evenly into the pan corners and allow the prebaked base to lose its intense heat before spreading filling. A cooled fruit topping belongs on the chilled bars; warm compote can soften the surface. Chill until the slab is firm enough to lift, and use a clean knife between cuts rather than dragging cherries through every slice.