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.
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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.