Cherry Cheesecake Squares
Indulge in the irresistible charm of Cherry Cheesecake Squares—an easy yet elegant dessert perfect for any occasion. This recipe combines a buttery graham cracker crust, a luxuriously creamy cheesecake filling, and a glossy cherry pie topping for a harmonious balance of textures and flavors. With just 20 minutes of prep time and straightforward steps, this crowd-pleasing treat is manageable even for novice bakers. Each bite offers a delightful blend of sweet and tangy, making these cheesecake bars a sensational make-ahead dessert for potlucks, holiday gatherings, or weeknight cravings. Simply chill, slice, and serve these squares straight from the fridge for a refreshing, decadent treat.
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 0.5 cups Unsalted butter
- 0.25 cups Granulated sugar (for crust)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar (for filling)
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Sour cream
- 21 ounces Cherry pie filling
Instructions
Preheat oven to 325°F (163°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a food processor, pulse the graham crackers until finely ground. If a food processor is unavailable, place the graham crackers in a zip-top bag and crush with a rolling pin.
Transfer the graham cracker crumbs to a medium mixing bowl. Add melted butter and 1/4 cup granulated sugar, stirring until evenly combined.
Press the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while preparing the filling.
Using a handheld or stand mixer, beat the softened cream cheese and 3/4 cup granulated sugar together in a large bowl until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream until fully incorporated.
Pour the cheesecake batter over the baked crust, spreading it into an even layer.
Bake in the preheated oven for 35-40 minutes, or until the edges are set, and the center is only slightly jiggly. Remove from the oven and allow the cheesecake to cool completely in the pan.
Once cooled, spread the cherry pie filling evenly over the top of the cheesecake layer.
Refrigerate the dish for at least 4 hours or overnight to fully set. This will make the squares easier to cut.
Using the parchment paper overhang, carefully lift the cheesecake out of the pan. Place it on a flat surface and use a sharp knife to cut into 12 squares. Clean the knife between cuts for neat edges.
Serve chilled and enjoy your Cherry Cheesecake Squares!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 36.7 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 102 mg | 2% | |
*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.
