Cherries Jubilee Cheesecake Bars
Indulge in the perfect fusion of creamy decadence and bold, fruity flair with these Cherries Jubilee Cheesecake Bars. Featuring a buttery graham cracker crust, a luxuriously smooth cheesecake filling, and a dazzling topping of flambéed sweet cherries infused with kirsch or rum, this dessert is a showstopper. The bars are baked to perfection with a slight jiggle in the center, then chilled for a velvety texture that pairs beautifully with the tangy, syrupy cherry topping. Ideal for parties or special occasions, these individual-sized delights deliver all the elegance of cherries jubilee in a convenient bar form. Make them ahead for a stress-free yet crowd-pleasing treat!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 0.5 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 0.5 cup sour cream
- 2 cups fresh or frozen pitted sweet cherries
- 0.25 cup granulated sugar (for cherry topping)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 tablespoons kirsch (cherry brandy) or rum
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy. Add the vanilla extract and mix well.
Add the eggs one at a time, beating just until combined after each addition. Be careful not to overmix.
Stir in the sour cream until the filling is smooth. Pour the cheesecake filling over the prepared crust and spread it evenly.
Bake the cheesecake bars for 30 minutes, or until the edges are set and the center has a slight jiggle. Let the bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
While the cheesecake bars are chilling, prepare the cherries jubilee topping. In a medium saucepan, combine cherries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the cherries release their juices, about 5 minutes.
In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add it to the cherry mixture and cook until thickened, about 1–2 minutes.
Remove the saucepan from heat and stir in kirsch or rum. Use a long lighter or match to carefully ignite the alcohol for a flambé effect. Let the flames subside naturally and cool the topping completely.
Spread the cooled cherries jubilee topping over the chilled cheesecake layer. Lift the bars out of the pan using the parchment overhang and cut into squares.
Serve chilled and enjoy your rich, decadent Cherries Jubilee Cheesecake Bars!
Nutrition Facts
Calories |
5183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.0 g | 401% | |
| Saturated Fat | 180.6 g | 903% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 529.4 g | 193% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 372.7 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 861 mg | 66% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
