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More from chrismukkah
...You ask anyone around FA, and they can tell you I make a pretty darn good cheesecake (with that one "fail" in my scraps as an exception :P)
This recipe comes from: https://therecipecritic.com/cherry-.....eesecake-bars/
AUTHOR
Sara Welch
CUISINE
American
Ingredients
For the crust:
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons melted butter
cooking spray
For the cheesecake:
16 ounces cream cheese softened
1/2 cup sugar
2 tablespoons heavy cream or sour cream
2 eggs
1 1/2 teaspoons pure vanilla extract
1 can cherry pie filling*
Instructions
Preheat the oven to 325 degrees. Line an 8"x8" pan with foil and coat with cooking spray.
In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar and melted butter.
Firmly press the graham cracker mixture into the bottom of the pan.
Bake for 10 minutes.
While the crust is baking, prepare the filling.
Place the cream cheese in the bowl of a mixer and beat until smooth and fluffy.
Add the sugar, heavy cream and vanilla extract and beat until combined.
Add the eggs, one at a time, beating well after each addition.
Pour the mixture over the crust.
Return the pan to the oven and bake for 38-40 minutes or until set and edges are light brown.
Cool the pan to room temperature, then refrigerate for at least 2 hours or up to 3 days.
Cut the cheesecake into 9 or 12 squares, depending on your preference.
Spoon approximately 2 tablespoons of cherry pie filling over each bar.
Serve.
* Since I did not have any canned cherry pie filling on hand...yeah, that is homemade pie filling that is on top. (Also I chopped some cherries and added them into the cheesecake for a bit more oomph)
https://www.allrecipes.com/recipe/2.....y-pie-filling/
~ 1 bag fresh cherries, pitted
~ 1/4 cup corn starch (used 3 tablespoons, its more than enough)
~ 1 cup sugar (only used 1/2 cup - you should really only use more sugar if the cherries are really tart)
~ squeeze of fresh lemon (a decent slice)
~ dash of cinnamon (optional)
Make sure that with the corn starch - don't put that in, as is. Rather, get a small bowl and with the corn starch, add in 1 - 2 tablespoons of water and make a slurry. That way you avoid any lumps. Put that in a large cooking pot, on medium high and then cook it down while your bars are cooking as well. Once it starts boiling, turn the heat down to simmer.
It won't take all that long to cook down and thicken - 15 to 20 minutes at the most - then take that off the heat to cool. Then you just take the cheese cake out (I had it on convection bake, so cooking time only took 30 - 35 minutes), let the cake cool...then cover it with the pie filling or you can serve it separately with ice cream :B
Enjoy!
* As a side note, don't wear a nice white polo shirt when you pit cherries like I did... wear a crappy shirt you dont care about staining instead XD
This recipe comes from: https://therecipecritic.com/cherry-.....eesecake-bars/
AUTHOR
Sara Welch
CUISINE
American
Ingredients
For the crust:
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons melted butter
cooking spray
For the cheesecake:
16 ounces cream cheese softened
1/2 cup sugar
2 tablespoons heavy cream or sour cream
2 eggs
1 1/2 teaspoons pure vanilla extract
1 can cherry pie filling*
Instructions
Preheat the oven to 325 degrees. Line an 8"x8" pan with foil and coat with cooking spray.
In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar and melted butter.
Firmly press the graham cracker mixture into the bottom of the pan.
Bake for 10 minutes.
While the crust is baking, prepare the filling.
Place the cream cheese in the bowl of a mixer and beat until smooth and fluffy.
Add the sugar, heavy cream and vanilla extract and beat until combined.
Add the eggs, one at a time, beating well after each addition.
Pour the mixture over the crust.
Return the pan to the oven and bake for 38-40 minutes or until set and edges are light brown.
Cool the pan to room temperature, then refrigerate for at least 2 hours or up to 3 days.
Cut the cheesecake into 9 or 12 squares, depending on your preference.
Spoon approximately 2 tablespoons of cherry pie filling over each bar.
Serve.
* Since I did not have any canned cherry pie filling on hand...yeah, that is homemade pie filling that is on top. (Also I chopped some cherries and added them into the cheesecake for a bit more oomph)
https://www.allrecipes.com/recipe/2.....y-pie-filling/
~ 1 bag fresh cherries, pitted
~ 1/4 cup corn starch (used 3 tablespoons, its more than enough)
~ 1 cup sugar (only used 1/2 cup - you should really only use more sugar if the cherries are really tart)
~ squeeze of fresh lemon (a decent slice)
~ dash of cinnamon (optional)
Make sure that with the corn starch - don't put that in, as is. Rather, get a small bowl and with the corn starch, add in 1 - 2 tablespoons of water and make a slurry. That way you avoid any lumps. Put that in a large cooking pot, on medium high and then cook it down while your bars are cooking as well. Once it starts boiling, turn the heat down to simmer.
It won't take all that long to cook down and thicken - 15 to 20 minutes at the most - then take that off the heat to cool. Then you just take the cheese cake out (I had it on convection bake, so cooking time only took 30 - 35 minutes), let the cake cool...then cover it with the pie filling or you can serve it separately with ice cream :B
Enjoy!
* As a side note, don't wear a nice white polo shirt when you pit cherries like I did... wear a crappy shirt you dont care about staining instead XD
Category Photography / Tutorials
Species Unspecified / Any
Size 800 x 800px
File Size 1.26 MB
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