Description
These Christmas Cherry Cheesecake Bars are the perfect holiday dessert, combining a buttery graham cracker crust, creamy cheesecake filling, and a vibrant cherry topping. They’re festive, delicious, and easy to make—ideal for holiday gatherings or as a sweet treat to share with loved ones.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Topping:
- 1 can (21 oz) cherry pie filling
- Optional: Fresh cherries or sugared cranberries for garnish
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the baking dish to form the crust. Bake for 10 minutes and let cool.
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add eggs one at a time, then mix in vanilla and sour cream until combined. Avoid overmixing.
- Pour the cheesecake batter over the cooled crust and spread evenly. Bake for 30-35 minutes, or until the center is set but slightly jiggly. Let cool to room temperature, then refrigerate for at least 4 hours.
- Spread cherry pie filling over the chilled cheesecake layer. Garnish with fresh cherries or sugared cranberries if desired.
- Use the parchment overhang to lift the cheesecake out of the pan. Slice into bars and serve chilled.
Notes
- For a crunchy twist, sprinkle chopped nuts, like almonds or pecans, over the cherry topping.
- Cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
- To switch things up, try using a different pie filling, such as blueberry or raspberry, for the topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes