Description
Delight in these festive Christmas Cherry Cheesecake Bars featuring a buttery sugar cookie crust, a smooth and creamy cheesecake layer, topped with luscious cherry pie filling and crunchy toasted almonds. Perfectly balanced and easy to make, these bars are a holiday treat that everyone will love.
Ingredients
Scale
Sugar Cookie Crust
- 8.5 ounces sugar cookie mix
- 4 tablespoons cold unsalted butter
Cheesecake Layer
- 8 ounces softened cream cheese
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- 1 large egg
Topping
- ½ can cherry pie filling
- ⅓ cup toasted sliced almonds
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×13-inch baking pan with foil and lightly coat it with non-stick spray to ensure easy removal of the bars after baking.
- Make the Crust: In a large bowl, combine the sugar cookie mix and cold unsalted butter. Use a pastry blender or fork to mix until the mixture becomes crumbly. Set aside about ¾ cup of this crumbly mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake in the preheated oven for 10 minutes. The crust will appear slightly underbaked; allow it to cool before proceeding.
- Prepare Cheesecake Layer: While the crust cools, blend the softened cream cheese, granulated sugar, all-purpose flour, vanilla extract, and egg in a separate bowl until the mixture is smooth and creamy with no lumps.
- Assemble Layers: Spread the cream cheese mixture evenly over the cooled cookie crust. Next, spoon the cherry pie filling evenly over the cheesecake layer, distributing it carefully to cover the surface.
- Add Topping: In a small bowl, combine the reserved crumbly cookie mixture with the toasted sliced almonds. Sprinkle this mixture evenly over the cherry pie layer, adding a crunchy texture and nutty flavor.
- Final Bake: Return the pan to the oven and bake for 40 minutes if using an 8×8-inch pan, or 45 minutes if using a 9×13-inch pan. Bake until the topping is lightly golden brown and the cheesecake layer is set.
- Cool and Store: Remove the bars from the oven and allow them to cool at room temperature for about 30 minutes. Then transfer the pan to the refrigerator and chill for several hours to firm up the bars. Store any leftovers covered in the refrigerator to maintain freshness.
Notes
- Using cold butter is essential for the crumbly texture of the sugar cookie crust.
- Line the pan with foil for easy removal and cleanup.
- Adjust baking time slightly if using a different sized pan, checking for a lightly golden topping.
- For extra flavor, consider adding a pinch of almond extract to the cheesecake mixture.
- Serve chilled for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
