Description
These Cherry Cheesecake Bars feature a buttery graham cracker crust topped with a smooth and creamy cheesecake layer, finished with a luscious cherry pie filling. Perfectly balanced in sweetness and texture, these bars make a delightful dessert for any occasion.
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
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal later.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 2/3 cup granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing on low speed after each addition until just combined. Stir in the vanilla extract and salt, mixing gently to incorporate. Avoid overmixing to keep the texture light and creamy.
- Add the Filling: Pour the cheesecake filling evenly over the cooled graham cracker crust, spreading it out smoothly with a spatula.
- Bake the Cheesecake: Bake in the preheated oven for 35 to 40 minutes. The edges should be set, but the center will still jiggle slightly when you gently shake the pan. Remove from the oven and allow it to cool completely at room temperature.
- Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop flavors.
- Add the Cherry Topping: Before serving, spread the cherry pie filling evenly over the chilled cheesecake layer for a vibrant and fruity finish.
- Serve: Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into 24 squares and serve chilled. Enjoy this sweet, creamy dessert!
Notes
- Be sure not to overmix the cheesecake filling to prevent excess air bubbles and cracking during baking.
- Allow the cheesecake bars to chill thoroughly; this ensures clean cuts and a firm texture.
- You can substitute cherry pie filling with other fruit toppings like blueberry or raspberry for variety.
- For a sharper cheesecake flavor, use full-fat cream cheese.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
