Description
These Cherry Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy cheesecake layer topped with a luscious cherry pie filling. Perfectly sweet and tart, this easy-to-make dessert is ideal for gatherings or a delightful treat anytime.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (about 16 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Topping
- 1 can (21 oz) cherry pie filling
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
- Make and Bake Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are fully moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and set aside to cool.
- Mix Cheesecake Filling: In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Stir in the vanilla extract and salt until just combined.
- Assemble Cheesecake Layer: Pour the cheesecake filling evenly over the cooled crust in the pan, spreading it out to cover the surface.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set while the center remains slightly jiggly. Remove from oven and allow to cool completely at room temperature.
- Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and firm up.
- Add Cherry Topping: Before serving, evenly spread the cherry pie filling over the chilled cheesecake layer to create a beautiful and flavorful topping.
- Serve: Lift the cheesecake bars out of the pan using the parchment paper overhang, slice into 24 squares, and enjoy chilled.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Do not overmix the batter when adding eggs to prevent cracks during baking.
- Use parchment paper with an overhang for easy removal of the bars without breaking.
- Refrigeration is essential to help the cheesecake set properly before adding the cherry topping.
- These bars can be stored covered in the refrigerator for up to 4 days.
