Cherry Cheesecake Bars
These cherry cheesecake bars are a delicious creamy cheesecake bar, with a graham cracker crust, and topped with cherry pie filling.
Servings: 12 squares
Equipment
- Large Mixing Bowl
Ingredients
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs (about 12 cracker sheets)
- 6 TBS unsalted butter (melted)
- 2 TBS white sugar
For the Cheesecake Filling:
- 16 oz cream cheese (softened to room temperature)
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 eggs
- 1/2 TBS vanilla extract
- 1 pinch salt
- 21 oz can cherry pie filling
Instructions
For the Graham Cracker Crust:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9inch baking pan with parchment paper, and set it aside.
- Add the graham cracker crumbs, sugar, and butter to a medium bowl and stir them together until you have a nice sandy mixture.
- Pour the graham cracker crumbs into the bottom of the prepared pan, and press it down with the bottom of a cup.
- Bake the crust for about 10 minutes.
For the Cheesecake Filling:
- In another large bowl, beat the cream cheese with an electric hand mixer until it is smooth.
- Add in the sugar, sour cream, and mix at medium speed for a couple of minutes until nice and smooth.
- Stir in the egg, vanilla extract, and salt at low speed until just combined.
- Pour the mixture into the prepared graham cracker crust, smooth it evenly over the top.
- Bake the cheesecake for for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature. Then place it in the fridge to chill for at least 2 hours, up to 3 days.
- Cut the cheesecake into bars.
- Spoon a couple of Tablespoons of the cherry pie filling over the top of each bar. Serve.