Cherry Cheesecake Squares
Cherry cheesecake bite-sized bars. Super easy and yummy! Always a hit at get-togethers. No leftovers.
Yield
16 servingsPrep
15 minCook
45 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
graham cracker crumbs
|
*
|
| 1 | cup |
sugar
divided |
|
| ¼ | cup |
butter
1/2 stick, melted |
|
| 3 | packages |
cream cheese
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 20 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
graham cracker crumbs
|
*
|
| 237 | ml |
sugar
divided |
|
| 59 | ml |
butter
1/2 stick, melted |
|
| 3 | packages |
cream cheese
softened |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 578 | ml/g |
cherry pie filling
|
|
Directions
In a bowl, mix together the graham crumbs, ¼ cup of the sugar and butter. Press into 13 by 9-inch (30 by 20cm) baking pan. Bake at 325℉ (160℃) for 10 minutes.
Mix the softened cream cheese, remaining ¾ cup sugar and vanilla with an electric mixer on medium speed until well blended. Add the eggs; mix just until combined. Pour/spread evenly over crust, allow to cool until firmed slightly, then spread cherry pie filling over the cheesecake mixture.
Bake at 325℉ (160℃) for 35 minutes or until the center is almost set. Cool, cut into squares, keep refrigerated.
