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Firecracker Cherry Cheesecake Bars

Firecracker Cherry Cheesecake Bars - featured image
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Easy homemade dessert bars featuring a creamy cheesecake filling, tangy cherry topping with a hint of spice, all on a buttery graham cracker crust. Perfect for potlucks, casual dinners, or any occasion.

Ingredients

Scale
  • 1½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) sour cream
  • 1 can (21 oz / 600g) cherry pie filling
  • 1 teaspoon fresh lemon zest
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9×13-inch baking pan or line with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Stir until mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Compact firmly using the bottom of a glass or measuring cup. Bake for 10 minutes, then remove and let cool slightly.
  3. In a large bowl, beat softened cream cheese with ¾ cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Beat in vanilla extract and sour cream until combined. Avoid overmixing.
  4. Pour cheesecake filling over the warm crust, smoothing evenly. Spoon cherry pie filling over the top in dollops. Sprinkle lemon zest and red pepper flakes over cherries. Gently swirl cherries into cheesecake layer with a butter knife for a marbled effect.
  5. Bake at 325°F (163°C) for 35-40 minutes until edges are set but center jiggles slightly. Avoid overbaking. Light surface cracks are normal.
  6. Cool bars at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight to firm up and meld flavors.
  7. Use parchment overhang to lift bars from pan. Cut into squares with a sharp knife, wiping knife clean between cuts. Serve chilled or slightly warmed.

Notes

Use softened cream cheese to avoid lumps. Do not overmix to prevent cracks. Tent crust with foil if browning too quickly. Swirl cherry topping gently for a marbled look. Store bars in airtight container in fridge up to 4 days or freeze up to 2 months. Variations include using almond flour for gluten-free or coconut cream for dairy-free versions.

Nutrition

Keywords: firecracker cherry cheesecake bars, cherry cheesecake bars, graham cracker crust dessert, easy cheesecake bars, homemade dessert bars, cherry dessert, creamy cheesecake bars

Find it online: https://sparklespoon.com/firecracker-cherry-cheesecake-bars-recipe-easy-homemade-dessert-with-graham-crust/