Easy Cherry Cheesecake Bars
Cherry cheesecake bars with a pressed graham crust, a plain baked cream cheese layer and canned cherry pie filling spread on after the chill. One 9x13 pan, no springform and no water bath. They cut into twelve clean squares and are better on the second day than the first.
Ingredients
Graham Crust
- 2 cups graham cracker crumbs about 14 full sheets, crushed
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
Cheesecake Layer
- 16 oz cream cheese 2 bricks, full-fat block style, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
Cherry Topping
- 21 oz cherry pie filling 1 can, added after the bars have chilled
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
Instructions
Make the Crust
- Heat the oven to 325°F (163°C). Line a 9x13-inch pan with parchment paper, leaving a generous overhang on the two long sides so you can lift the slab out later.
- Stir the graham cracker crumbs, 1/3 cup sugar and the melted butter together until the mixture looks like damp sand.
- Press it firmly and evenly across the bottom of the pan. Bake for 10 minutes, then set it aside to cool.
Beat the Filling
- Beat the softened cream cheese on medium speed until it is completely smooth, scraping the bowl at least twice. Getting rid of the lumps now is the only chance you have.
- Add the 2/3 cup sugar and beat for about 2 minutes more, until the mixture is creamy and pale.
- Add the eggs one at a time on low speed, mixing only until each one disappears. Do not overmix.
- Mix in the vanilla extract and salt on low, just until combined. The batter should look glossy and pourable rather than fluffy.
Bake and Chill
- Pour the filling over the cooled crust, spread it level with a spatula and tap the pan gently on the counter to release any bubbles.
- Bake for 35 to 40 minutes, until the edges are set and matte and the center still wobbles slightly as one soft mass.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Top and Slice
- Spread the cherry pie filling gently over the chilled surface, right to the edges.
- Lift the slab out with the parchment overhang, cut it into 12 squares with a long knife wiped clean between cuts, and serve cold.
Notes
* Make-ahead: bake the slab a full day early, cool and refrigerate it covered, then top with the cherry filling and cut within an hour of serving. Two days ahead also works.
* Storage: covered in the refrigerator for up to 5 days, in a single layer so the topping is not pressed into the square below.
* Freezing: freeze the untopped squares on a tray until solid, wrap them individually and keep for up to 2 months. Thaw overnight in the refrigerator and add the cherry filling after thawing. * Doneness: the outer edges should be firm and matte while a palm-sized circle in the center still wobbles as one soft mass, or about 150°F on an instant-read thermometer.
* Substitutions: gingersnaps or vanilla wafers work in place of the graham crumbs, and blueberry or strawberry pie filling swaps in for the cherry.
* Nutrition values are an estimate.
* Storage: covered in the refrigerator for up to 5 days, in a single layer so the topping is not pressed into the square below.
* Freezing: freeze the untopped squares on a tray until solid, wrap them individually and keep for up to 2 months. Thaw overnight in the refrigerator and add the cherry filling after thawing. * Doneness: the outer edges should be firm and matte while a palm-sized circle in the center still wobbles as one soft mass, or about 150°F on an instant-read thermometer.
* Substitutions: gingersnaps or vanilla wafers work in place of the graham crumbs, and blueberry or strawberry pie filling swaps in for the cherry.
* Nutrition values are an estimate.
Nutrition
Calories: 340kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 250mg | Potassium: 81mg | Fiber: 1g | Sugar: 24g | Vitamin A: 610IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1.1mg