Cherry Cheesecake Bars
These cherry cheesecake bars are a delicious creamy cheesecake bar, with a graham cracker crust, and topped with cherry pie filling.
Prep Time30 minutes mins
Cook Time35 minutes mins
Chilling Time4 hours hrs
Total Time5 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cherry Cheesecake Bars, creamy, graham cracker crust
Servings: 12 squares
Author: Ellen
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
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.