Description
Delicious Cherry Almond Cheesecake Bars featuring a buttery graham cracker crust, creamy almond-flavored cheesecake layer, and topped with sweet cherry pie filling and toasted sliced almonds. Perfect for a crowd-pleasing dessert that’s easy to prepare and serve.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake layer:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ¼ cup sour cream
For the topping:
- 1 ½ cups cherry pie filling
- ¼ cup sliced almonds, lightly toasted
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, ensuring there is some overhang for easy removal of the bars later.
- Make the crust: In a mixing bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted unsalted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to create a solid crust. Bake for 10 minutes, then allow to cool slightly.
- Prepare the cheesecake layer: Using a large bowl, beat 16 oz softened cream cheese and ½ cup sugar together until smooth and creamy. Add 2 eggs one at a time, mixing just until incorporated after each addition. Stir in 1 teaspoon almond extract and ¼ cup sour cream until fully combined.
- Bake the cheesecake: Pour the cheesecake batter evenly over the prebaked crust and smooth the surface. Bake the entire pan for 30–35 minutes, until the center is set but slightly jiggly.
- Cool and chill: Remove the pan from the oven and let it cool to room temperature on a wire rack. Then refrigerate the bars for at least 3 hours or overnight to firm up completely.
- Add topping and serve: Once chilled, evenly spread 1 ½ cups cherry pie filling over the cheesecake layer and sprinkle with ¼ cup lightly toasted sliced almonds. Use the parchment overhang to lift the cheesecake out of the pan and slice into 16 bars. Serve cold.
Notes
- For a fresher taste, substitute canned cherry pie filling with homemade fresh cherry compote.
- If almond extract is not preferred, vanilla extract may be used as a substitute in the cheesecake layer.
