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RECIPE
11 INGREDIENTS10 STEPS4HR 50MIN

Cheesecake Bars

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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
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These cheesecake bars just happen to be one of my VERY favorite desserts! A creamy, luscious cheesecake filling spread over a buttery graham cracker crust and then finished off with a sweet cherry topping – what could be better?! These bars are always a hit and make the perfect holiday dessert!

4HR 50MIN

Total Cooking Time

11

Ingredients
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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Crust
1 cup
Graham Cracker Crumbs
1/4 cup
Butter , melted
1/2 tsp
Ground Cinnamon
Cheesecake
2 pckg
(8 oz)
Cream Cheese , room temperature
2
Eggs , room temperature
1/4 cup
Sour Cream , room temperature
1 can
Cherry Pie Filling
for topping cheesecake bars when serving
Fresh Fruit
(optional)
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C), and if you will want to remove bars from dish before slicing, line an 8x8-inch square baking pan with foil or parchment so the sides hang over the edges of the dish. If using foil, spray with nonstick cooking spray.
Step 2
In a medium mixing bowl, add Graham Cracker Crumbs (1 cup) , Granulated Sugar (2 Tbsp) , Butter (1/4 cup) , and Ground Cinnamon (1/2 tsp) . Stir together until completely combined.
Step 3
Press the crust mixture into the bottom of the baking pan.
Step 4
Bake crust for 5 minutes, then remove and let crust cool on a cooling rack.
Step 5
Lower oven heat to 325 degrees F (165 degrees C).
Step 6
Add Cream Cheese (2 pckg) , Granulated Sugar (3/4 cup) , Vanilla Extract (1 tsp) , and Lemon Juice (1 tsp) to a large mixing bowl and use an electric mixer to beat the cream cheese and sugar together until smooth. Scrapes the sides of the bowl as needed.
Step 7
Add Eggs (2) one at a time, beating after each addition. Add Sour Cream (1/4 cup) and beat until incorporated. Contine to scrap the sides of the bowl as needed.
Step 8
Pour the cheesecake filling into the crust and smooth the surface. Bake for about 35-40 minutes or until the edges are set, the top is just starting to turn golden brown and the center is just about set and only has a bit of a wobble.
Step 9
Cool completely at room temperature and then once cool, refrigerate for at least 4-6 hours, or overnight, before cutting into bars.
Step 10
To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of Cherry Pie Filling (1 can) or fresh fruit and enjoy!

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