Cherry Cheesecake Bars
Rich and creamy vanilla cheesecake, with a hint of lemon zest on a graham cracker crust. Top if off with homemade cherry sauce, and you have an irresistible seasonal dessert to take to any picnic or BBQ
Ingredients
Crust
- 16 graham crackers
- 1/3 cup granulated sugar
- 1/2 cup, 1 stick salted butter melted
- 1/2 tsp kosher salt
- 1 tsp pure vanilla extract
Cheesecake Layer
- 12 oz. cream cheese at room temperature
- 3 large eggs beaten
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp lemon zest finely grated
Cherry Topping
- 3 cups pitted whole sweet cherries
- 2 tbsp salted butter
- 1/2 cup granulated sugar
- 1 tbsp plus 1 tsp cornstarch
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp almond extract
- 1/4 tsp kosher salt
Instructions
-
Preheat the oven to 350 degrees F. Generously spray a 9x13" baking pan with nonstick cooking spray.
To the bowl of a food processor, add the graham crackers, melted butter, kosher salt, sugar, and vanilla extract. Pulse until you've got fine crumbs. Pour the crumbs into the prepared baking pan, and use the back of a measuring cup or a glass to firmly press the crumbs into an even layer. Set aside.
-
In a large bowl, combine the softened cream cheese, eggs, sugar, lemon zest, and vanilla extract. Beat with an electric hand mixture on medium speed until the mixture is totally smooth and fluffy - about 3-5 minutes. Pour the cheesecake mixture over the prepared crust, and bake for 30-35 minutes or until firm and baked through. Set aside to cool totally.
-
In a medium saucepan, combine the pitted cherries, cornstarch, butter, sugar, and lemon juice. Cook over medium heat, bring to a boil and cook gently until thickened. Remove from heat, and allow to cool until almost room temperature. Pour the cherry topping over cooled cheesecake and spread evenly. Chill in the refrigerator for 3 hours until completely set.