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Cherry Cheesecake Bars Recipe

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4.4 from 15 reviews

Deliciously creamy cheesecake bars with a buttery graham cracker crust and optional cherry topping. These bars are baked to perfection with a smooth cheesecake filling that balances tangy sour cream and vanilla, making them a perfect dessert for any occasion.

Ingredients

For the Crust

  • 1 1/4 cup (130g) graham cracker crumbs (from 10 whole graham cracker sheets)
  • 1/4 cup (50g) white granulated sugar
  • 1/4 cup (56g) unsalted butter (melted)
  • 1/2 teaspoon cinnamon

For the Cheesecake Filling

  • 2 (8 ounce) (450g) packages cream cheese (room temperature)
  • 1 cup (200g) white granulated sugar
  • 1 1/2 tablespoons (11g) all-purpose flour
  • 1/4 cup (60g) sour cream (room temperature)
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

Optional Topping

  • 1 can cherry pie filling or fresh fruit

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with foil or parchment paper, letting the sides hang over the edges for easy removal later. If using foil, lightly spray with nonstick cooking spray.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until evenly mixed, then press the mixture firmly into the bottom of the prepared pan to form an even layer.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. After baking, remove it from the oven and reduce the oven temperature to 325°F (163°C). Let the crust cool on a wire rack while you prepare the filling.
  4. Prepare Cheesecake Filling: In a large bowl, beat the cream cheese, sugar, and flour together using an electric mixer with the paddle attachment until the mixture is smooth and creamy, about 1 minute. Scrape down the sides of the bowl as needed.
  5. Add Remaining Ingredients: Add sour cream, eggs, vanilla extract, and lemon juice to the cream cheese mixture. Beat on low speed until just combined, about 1 minute, taking care not to over-mix. Scrape the bowl sides again as necessary.
  6. Pour and Bake: Pour the cheesecake filling over the slightly cooled crust, smoothing the top with a spatula. Bake at 325°F (163°C) for 40 to 45 minutes, or until the edges are set and the top starts to turn golden brown. The center should be mostly set with a slight wobble when gently shaken.
  7. Cool and Chill: Remove the pan from the oven and cool completely at room temperature for about 30 minutes. Then refrigerate the cheesecake bars for at least 4 to 6 hours or overnight to fully set before slicing.
  8. Serve: Use the foil or parchment overhang to lift the bars from the pan onto a cutting board. Cut into squares with a sharp knife, wiping the blade clean between cuts for neat slices. Serve topped with cherry pie filling or fresh fruit if desired, and enjoy!

Notes

  • For best results, use room temperature cream cheese, eggs, and sour cream to ensure a smooth filling.
  • Line the pan to easily remove bars without sticking or breaking.
  • Do not over-mix the filling to prevent cracking during baking.
  • Refrigeration time is crucial for the bars to set properly and develop flavor.
  • Optional toppings include cherry pie filling, fresh berries, or any fruit of your choice.

Find it online: https://dishcooks.com/cherry-cheesecake-bars-recipe/