Cherry Cheese Bars
Indulge in the heavenly layers of these irresistible Cherry Cheese Bars—a dessert that perfectly balances creamy, tangy cheesecake and sweet, luscious cherries. Featuring a buttery shortbread crust made from flour, powdered sugar, and cold, cubed butter, these bars boast an irresistible texture as the base for a silky cream cheese filling. Topped with vibrant cherry pie filling, they bake to perfection in just 40 minutes, creating a dessert that's as beautiful as it is delicious. Perfect for gatherings or festive occasions, these bars are easy to prepare and even easier to enjoy. Serve them chilled for a refreshing treat, and don’t forget to save any leftovers for a sweet snack later!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups powdered sugar
- 1 cup unsalted butter (cold, cubed)
- 16 ounces cream cheese (softened)
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 21 ounces cherry pie filling
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium mixing bowl, combine the all-purpose flour and powdered sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake the crust for 15 minutes, or until lightly golden. Remove and let it cool slightly while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
Pour the cream cheese mixture over the slightly cooled crust, spreading it evenly with a spatula.
Spoon the cherry pie filling evenly over the cream cheese mixture, using the back of a spoon to spread it out without disturbing the layers.
Bake the bars in the preheated oven for 25 minutes, or until the edges are set and the center is slightly jiggly.
Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set.
Once chilled, slice the bars into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.0 g | 472% | |
| Saturated Fat | 221.5 g | 1108% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1391 mg | 464% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 590.6 g | 215% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 375.3 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 647 mg | 50% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1362 mg | 29% | |
*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.
