Cherry Cheesecake Bars Recipe
Buttery graham crust, creamy vanilla cheesecake, and a glossy cherry topping come together in easy sliceable bars.
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Servings:
Ingredients
Main Ingredients
- 2.1 cup graham cracker crumbs
- 2.5 tbsp granulated sugar, for the crust
- 0.13 tsp fine salt
- 7 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 0.8 cup granulated sugar, for the filling
- 0.55 cup sour cream
- 5.3 oz eggs, lightly beaten about 3 large eggs
- 1.25 tsp vanilla extract
- 0.9 tsp fresh lemon zest
- 2.2 tbsp all-purpose flour
- 20 oz cherry pie filling
Instructions
Preparation Steps
- Heat oven to 325°F. Line a 9x13-inch pan with parchment and lightly grease.
- Combine crumbs, crust sugar, and salt. Stir in melted butter until evenly moistened.
- Press crust firmly into the pan. Bake 8 minutes. Cool 5 minutes on a rack.
- Beat cream cheese and filling sugar until smooth and fluffy, about 1 minute.
- Mix in sour cream, vanilla, lemon zest, and flour on low until combined.
- Slowly stream in beaten eggs on low. Mix just until incorporated; do not overbeat.
- Pour batter over crust and smooth the top.
- Bake 30–35 minutes, until edges are set and center still jiggles slightly.
- Cool 1 hour, then refrigerate until cold, at least 2 hours or overnight.
- Spread cherry pie filling over chilled cheesecake. Cut into bars and serve.
Notes
Try swapping half the cherry topping with blueberry for a mixed-berry twist. For cleaner slices, warm a sharp knife under hot water and wipe between cuts. Store covered in the refrigerator for up to 4 days, or freeze bars (without topping) for 2 months.
This recipe is an original creation inspired by classic Cherry Cheesecake Bars Recipe flavors. All ingredient ratios and instructions are independently developed.