Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 can (21 oz) cherry pie filling - 1 tablespoon cornstarch To create Cherry Pie Cheesecake Bars, gather these ingredients first. The graham cracker crumbs form a crunchy base. Mixing them with melted butter and sugar makes a sweet crust. Next, the cream cheese blends with sugar, eggs, and sour cream for a rich filling. I choose cream cheese because it gives the bars that creamy texture. The cherry pie filling brings a burst of flavor. You’ll also need cornstarch to help the cherry filling set nicely. This mix will create a lovely swirl in your bars. Each ingredient plays a key role in making these bars a delight. - Mixing bowls - Hand mixer or stand mixer - 9x9 inch baking pan - Parchment paper - Spatula Be ready with the right tools. A hand mixer helps blend the cream cheese easily. The 9x9 inch pan keeps the bars at the perfect thickness. I like to line it with parchment paper. This way, the bars lift out easily once cool. A spatula ensures a smooth cheesecake layer. All these tools make the process simple and fun. - Preheat the oven to 325°F (163°C). - In a bowl, combine 1 ½ cups graham cracker crumbs, ½ cup melted butter, and 2 tablespoons sugar. Mix well until it looks like wet sand. - Press the crumb mixture firmly into a 9x9 inch baking pan. Bake for 10 minutes. Remove from the oven and let it cool. - In a large bowl, beat 16 oz softened cream cheese until smooth. - Gradually add 1 cup sugar. Mix well. Then, add 2 large eggs, one at a time. Mix until just combined. - Stir in 1 teaspoon vanilla extract and 1 cup sour cream until the mixture is creamy. - Pour the cheesecake batter over the cooled crust. Spread it evenly using a spatula. - In a small bowl, mix 1 can (21 oz) cherry pie filling with 1 tablespoon cornstarch. Spoon dollops of this mixture over the cheesecake layer. - Use a knife or skewer to swirl the cherry filling into the batter for a marbled look. Bake for 45-50 minutes, until the center is set. - Allow the cheesecake bars to cool in the pan for 1 hour. Then, refrigerate for at least 3 hours or overnight. - Once chilled, lift the bars from the pan using the parchment paper. Cut into squares and serve chilled. To get the best cheesecake texture, start with room temperature ingredients. This includes cream cheese and eggs. When they are warm, they mix better. This helps your cheesecake become smooth and creamy. Avoid overmixing your batter. Mix just until everything is combined. Overmixing adds too much air. This can cause the cheesecake to crack while baking. Garnish your cherry pie cheesecake bars with fresh cherries. You can also add a dollop of whipped cream on top. This makes the bars look more inviting. Serve the bars on a nice platter at gatherings. They will stand out, and guests will love the look. You can even add mint leaves for a pop of color. If your cheesecake cracks, don’t worry. You can cover it with whipped cream or more cherry filling. This hides the cracks and keeps it looking nice. To avoid a soggy crust, make sure to bake it first. Baking the crust for 10 minutes helps set it. Let it cool completely before adding the cheesecake layer. {{image_2}} You can change the cherry pie filling to other fruit fillings. Blueberry or apple work great too. They add their own sweet twist. You can also infuse flavors using different extracts. Almond and lemon extracts add a nice touch. These swaps keep the bars exciting and new. To make these bars healthier, use low-fat cream cheese. You can also mix in Greek yogurt for creaminess. This still gives you that rich taste. For a gluten-free option, swap graham crackers with almond flour. This change keeps the texture while catering to dietary needs. You can easily scale the recipe for bigger gatherings. Just double or triple the ingredients. If you want mini versions, use a muffin tin. This way, you can serve individual portions. They are perfect for parties or snacks. To keep your cherry pie cheesecake bars fresh, cool them completely. Let them sit in the pan for about an hour after baking. Then, lift them out using the parchment paper. Place the bars on a cutting board to slice them. Wrap each piece tightly in plastic wrap. This keeps them from drying out. You can also put them in an airtight container. For storage containers, use glass or plastic that seals well. Make sure the container is clean and dry before placing the bars inside. This helps prevent moisture from ruining the texture. In the fridge, these bars last for about five days. If you freeze them, they can stay good for up to three months. When frozen, wrap them well to avoid freezer burn. Watch for signs of spoilage. If you see any mold or an off smell, it’s best to toss them. The bars should still look bright and fresh. If the crust feels too soft or soggy, it might not taste good. To reheat your cheesecake bars, take them out of the fridge. Place them in the microwave for about 10-15 seconds. This warms them without changing the texture too much. If you want to serve them warm, try topping them with whipped cream or fresh cherries. This adds a nice touch and makes them feel special. Enjoy your delicious treat! Yes, you can prepare these cheesecake bars up to two days in advance. After baking, let them cool completely. Then, cover them tightly with plastic wrap or foil. Store them in the fridge until you are ready to serve. This way, the flavors have time to meld. To cut cheesecake bars cleanly, use a sharp knife. Dip it in hot water, then wipe it dry before each cut. This keeps the knife clean, resulting in nice, smooth edges. You can also run a spatula under the bars for easy lifting when serving. Yes, you can swap the graham cracker crust for other types. Try using crushed cookies, like Oreos or vanilla wafers. You can also use a shortbread crust for a buttery taste. Just make sure to adjust the sugar based on the sweetness of the crust. Check the edges of the cheesecake bars for a light golden color. The center should be set but still slightly jiggly. You can also insert a toothpick in the center. It should come out mostly clean, with a few crumbs sticking to it. This means it's done! In this article, I shared the secrets to making delicious cherry pie cheesecake bars. You learned about key ingredients, the necessary equipment, and step-by-step instructions to create them. I also covered helpful tips, variations, and best storage practices. Remember, using room temperature ingredients gives the best texture. With these tips in mind, you can impress friends and family with your baking skills. Enjoy every bite of your tasty creation!

Cherry Pie Cheesecake Bars

Indulge in the perfect dessert blend with these Cherry Pie Cheesecake Bars! Featuring a rich and creamy cheesecake layer atop a buttery graham cracker crust, each bite is a delightful treat swirled with sweet cherry pie filling. Easy to make and impressively delicious, these bars are perfect for any occasion. Don't miss out on this heavenly recipe—click through to explore how to bring this delightful dessert to your table!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 can (21 oz) cherry pie filling

1 tablespoon cornstarch

Instructions
 

Preheat your oven to 325°F (163°C) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until well combined and resembles wet sand.

      Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool.

        In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese until smooth and creamy.

          Gradually add 1 cup of sugar, continuing to mix until fully incorporated. Add the eggs one at a time, mixing after each addition until just combined.

            Mix in the vanilla extract and sour cream until smooth and fluffy, being careful not to overmix.

              Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly with a spatula.

                In a small bowl, mix the cherry pie filling with the cornstarch until well combined. Spoon dollops of the filling over the cheesecake layer, then use a knife or skewer to swirl the filling into the cheesecake for a marbled effect.

                  Bake the cheesecake bars in the oven for 45-50 minutes, or until the center is set and the edges are lightly golden. Let them cool in the pan for about 1 hour, then refrigerate for at least 3 hours (or overnight) before slicing.

                    Once chilled, carefully lift the bars out of the pan using the parchment overhang. Cut into squares and serve chilled.

                      Prep Time: 20 mins | Total Time: 4 hrs 10 mins | Servings: 16

                        - Presentation Tips: Serve the bars on a decorative platter and garnish with fresh cherries or a dollop of whipped cream for an extra special touch.