Description
Delight in these festive Christmas Cherry Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling swirled with tangy cherry pie topping, and decorated with red and green sprinkles. Perfect for holiday celebrations or any time you crave a classic cheesecake treat with a seasonal twist.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 large eggs
Cherry Topping
- 1 can (21 oz) cherry pie filling
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
Garnish
- Red and green sprinkles, for decoration
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust base.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add sour cream, powdered sugar, vanilla extract, and almond extract; continue mixing until fully combined and creamy.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is just incorporated before adding the next to maintain a smooth batter without overmixing.
- Assemble the Bars: Pour the cheesecake batter over the prepared crust and spread evenly. In a small bowl, mix the cherry pie filling with fresh lemon juice and cornstarch until well blended.
- Swirl Cherry Topping: Spoon the cherry topping evenly over the cheesecake layer. Using a knife, gently swirl the cherries into the cheesecake batter to create a marbled effect.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set but slightly jiggly when gently shaken.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours to set fully before slicing.
- Serve with Festive Sprinkles: Just before serving, sprinkle with red and green sprinkles to add a festive holiday flair to your cheesecake bars.
Notes
- For thicker bars, use an 8×12-inch pan and increase bake time slightly.
- You can substitute homemade cherry topping instead of canned pie filling for a fresher taste.
- Use a warm knife to cut for the cleanest slices and neater presentation.
