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!
Total Time
4hr 50min
0.0
0 Ratings
Author: Kim's Cravings
Servings:
8
Ingredients
Crust
•
1
cup
Graham Cracker Crumbs
•
2
Tbsp
Granulated Sugar
•
4
Tbsp
Butter
, melted
•
1/2
tsp
Simply Organic Cinnamon, Ground
Cheesecake
•
2
pckg
(8 oz)
Cream Cheese
, room temperature
•
3/4
cup
Granulated Sugar
•
1
tsp
Vanilla Extract
•
1
Lemon
, juiced
•
2
Eggland's Best Classic Eggs
, room temperature
•
4
Tbsp
Sour Cream
, room temperature
•
1
can
(21 oz)
Cherry Pie Filling
or Fresh Fruit
(optional)
Cooking Instructions
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.
2.
In a medium mixing bowl, add Graham Cracker Crumbs (1 cup), Granulated Sugar (2 Tbsp), Butter (4 Tbsp), and Simply Organic Cinnamon, Ground (1/2 tsp). Stir together until completely combined.
3.
Press the crust mixture into the bottom of the baking pan.
4.
Bake crust for 5 minutes, then remove and let crust cool on a cooling rack.
5.
Lower oven heat to 325 degrees F (165 degrees C).
6.
Add Cream Cheese (2 pckg), Granulated Sugar (3/4 cup), Vanilla Extract (1 tsp), and juice from Lemon (1) 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.
7.
Add Eggland's Best Classic Eggs (2) one at a time, beating after each addition. Add Sour Cream (4 Tbsp) and beat until incorporated. Contine to scrap the sides of the bowl as needed.
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.
9.
Cool completely at room temperature and then once cool, refrigerate for at least 4-6 hours, or overnight, before cutting into bars.
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!
Author's Notes
Yields around 9 bars.
These can be made up to 3 days in advance and they’re freezer friendly!
Nutrition Per Serving
CALORIES
488
FAT
29.2 g
PROTEIN
6.1 g
CARBS
52.9 g
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