Oh gosh, guys, I have a new love in my life. I hope you’ll be a good friend and listen to me gush on about it, coz I think you might fall in love, too…with these Cherry Cheesecake Bars!
Cherry Cheesecake Bars
Since it’s time for true confessions, do you have any fears? See, I do. I’m afraid of anything wriggly other than babies, puppies & kitties. I have a thing about going too fast in cars ever since I was in a rollover accident. And. Most. Of. All. Wait for it: I’m afraid of cherry pie filling. Ummhmm. You heard it right. Cherry Pie Filling.
About Cherry Cheesecake Bars:
Here’s the thing. When I wanted to make these bars, I was fit to be tied because I knew I needed Cherry Pie Filling. My solution? I used some of the super easy but luscious Homemade Cherry Pie Filling I’d been working on this past week. It just “makes” the bars!
Honestly, this was a chicken-and-egg scenario. I’m not sure if the pie filling inspired these bars or visa versa! Now just to be upfront, a canned filling can be subbed in, but go the extra mile and make it and you will be rewarded.
That cherry filling is smoothed over a cheesecake layer that sits on top of a crispy, shortbread crust. Best of all, a bit of that shortbread is saved out to sprinkle over the top and makes a crispy, crunchy topping.
Variations:
These bars can be made in almost any flavor. Whatever you’d like to use instead of cherry will work both with the cheesecake and the crust.
The idea of crust doubling as topping isn’t new, but it’s a time saver (and a dirty dish saver) and delish!
Cherry Cheesecake Bars
The Cherry Filling:
Let’s talk more about the cherry filling. If you want, grab a can and I’ll never tell. I’m convinced what sets these apart from any other is the Homemade Cherry Pie Filling.
With a six buck cherry pitter, it takes about 15 minutes to whip up the filling, but you’ll need to allow for cooling time. These bars take 1/2 a recipe, so the Cherry Pie Filling can be cut back or effort can be maximized by making a full recipe and the other half used for so many things. Maybe my No Churn Cherry Ice Cream? I’ve been meaning to do hand pies.
I used big, dark juicy Bings and they cooked up to a jammy deliciousness. Use what’s in season or your favorite. Small sour cherries, cute little red ones, the large, sweet, deep purply ones are all great!
No Churn Cherry Ice Cream
The Rest of The Recipe:
For the crust and topping, the recipe’s a basic one, but there is a key thing to know. Use cold butter, and keep it cold as you work. Pulse in a food processor or mix by hand, with two knives, or with a pastry cutter, but work quickly so it stays cold.
Pat the crust in, but reserve 1/3 of it for the topping; place the reserved topping in the fridge while the crust is cooked and cooled.
As far as the cheesecake filling, make sure to add the eggs one by one, mixing and scraping down after each. Don’t overbeat which affects the texture. Mix just enough to incorporate.
Storing the Bars:
Because this is a cheesecake recipe, it is best to store in the refrigerator. Better yet, they taste better when cool.
Keep tightly covered and store for no longer than three or four days for the best texture; they’ll be safe for longer, a week or so.
Home-made Cherry Pie Filling
Saving Money on Cherry Cheesecake Bars:
Let’s see how we can bring these bars in on a budget. As usual, to see what might be on sale before any holiday, check the post Win at the Grocer.
Cherries:
Buy cherries in season and/or on special. Check your buyer’s clubs where you might be able to buy in quantity and check the discount stores where the discounts are high and cherries can be bought in smaller amounts. A 21-ounce can is almost five bucks ($3.80 per pound.)
Cream Cheese:
- Will be on sale before almost every holiday, especially the big “baking” holidays like Easter, Thanksgiving, and Christmas. The discount stores, Aldi & Lidl as well as buyer’s clubs have great pricing; they generally don’t beat out a good grocery store sale.
- Know your pricing: the regular price, sale price, and great sale price. Don’t be afraid to stock up at rock bottom.
- Cream cheese keeps for weeks after the “best buy” date. It can be frozen but once thawed is best used in recipes. Nuefetche; is often less expensive than full fat. Some cream cheese relies on “gums” for thickening which can affect no bake items that need to set up w/o heat.
Butter:
If you have a freezer (and you should if you’re interested in saving money) there’s no reason to ever buy at full price. Stock up at a low, and buy enough to last until the next great sale… count out the weeks between the holidays and buy appropriately.
- At the regular grocery, butter is usually on sale before any holiday but reaches a rock bottom low before Easter, Thanksgiving, and Christmas.
- Your buyer’s club has great everyday pricing but so do both Aldi & Lidl. The discount store’s holiday sales usually beat out the grocery sales and buyer club pricing.
Various other Baking Items:
Most are pantry staples. Don’t pay full price.
Watch specifically for vanilla to be at a low in the spring. Check a coupon-matching site for notifications about Catalinas. They’re specials that usually spit out with coupons giving specific directions, like “buy x bottles between (date) and (date) and get $$ back for your next purchase.
The other items will be less at discount groceries. Flour and sugar will be low at the Buyer’s Club. At the regular grocery, buy pre-holiday sales. Any item containing flour or cornstarch should be frozen for 3 days or refrigerated for 30 as soon as they come into the home.
Cherry Cheesecake Bars
- Total Time: 1 hour 10 minutes plus cool
- Yield: 18 1x
- Category: Dessert
Ingredients
Note the base is baked and cooled before the bars are assembled, and after cooking, the bars are at their best chilled.
The Shortbread Base & Topping:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks cold butter in small cubes
- 1 egg
The Cheesecake Layer:
- 2 1/2 packages of cream cheese (8 oz packages) room temperature (20 ounces total)
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon almond extract
To Top:
- 1/2 recipe homemade cherry pie filling or a 21-ounce can of cherry pie filling
Instructions
Preheat oven to 375 degrees F. Lightly spray a 9×13″ baking pan.
The Shortbread Base & Topping:
In a food processor fitted with a steel blade, add flour, sugar, baking powder & salt. Pulse several times then cut in the butter. When crumbly, add egg and pulse. (Mixture will still be crumbly.)
Alternatively, in a medium bowl, whisk together the flour, sugar, baking powder & salt. Use fingers, two knives, or pastry cutter to blend in the butter until crumbly. Then add the egg and mix together well. (Mixture will still be crumbly).
Press about two-thirds of the dough into the prepared pan (reserve the rest in the refrigerator) and build it up just a bit on the edges. Pat dough as evenly as possible, and press down gently but firmly.
Bake for 10 to 12 minutes or until the bottom has puffed just a bit and the edges have picked up the slightest bit of color. Set on a wire rack to cool completely before proceeding.
The Cheesecake Layer:
Using an electric mixer, beat the softened cream cheese & sugar until smooth, two to three minutes. Add the eggs, one at a time, beating and scraping the bowl after each until just incorporated. Add the almond extract.
Dollop the cream cheese mixture gently over the cooled crust. Gently spread. An offset spatula is handy for this.
To Top:
Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the reserved dough over the cherry layer.
Finish:
Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely to room temperature, then chill if desired. Bars may be kept for several days in the refrigerator.
Note: we preferred the bars chilled rather than at room temperature.
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I’m sharing Cherry Cheesecake Bars at Fiesta Friday 178.
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