Cherry Cheesecake Bars !!!
What You'll Need
- For the cherry swirl:
- 2 cups cherries, pitted
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- juice of 1/2 medium lemon
- For the crust:
- 10.5 ounces graham cracker crumbs
- 10 tablespoons unsalted butter, melted
- 2 tablespoons firmly packed light or dark brown sugar
- For the filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- juice of 1/2 medium lemon
How to Make It
- To make the cherry swirl:
- Combine cherries and sugar in a medium saucepan. Bring to a boil, stirring frequently. Then decrease heat and allow to simmer for 5 minutes. Stir in the cornstarch and lemon juice. Cook for 2 or 3 minutes, or until thickened.
- Set aside to cool.
- To make the crust:
- Preheat oven to 350°. Grease a 9"x 13"x 2" baking pan.
- Combine the cookie crumbs, butter, and brown sugar until thoroughly combined. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake 10 minutes. Set aside to cool slightly.
- To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, eggs, and lemon juice until thoroughly combined and smooth. Pour onto the partially baked crust, and spread evenly.
- Transfer the cooled cherry mixture to a blender or food processor. Process until there are no large pieces of cherries remaining. The mixture should be pourable.
- Spoon the cherry mixture over the top of the filling. You'll want to cover it well with small spoonfuls of the mixture.
- Use a thin knife to swirl the cherry mixture into the filling.
- Bake 30 to 35 minutes, or until the bars are set and a pick inserted into the center comes out clean.
- Cool to room temperature. Then cover and refrigerate at least 6 hours before serving.
