Description
These Chocolate Cherry Cheesecake Bars combine a rich chocolate graham cracker crust with a silky chocolate-infused cheesecake layer, topped with sweet cherry pie filling. Perfectly balanced with creamy texture and tart cherries, they make a delightful dessert for gatherings or a special treat.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate graham cracker crumbs (or crushed chocolate cookies)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup cocoa powder
- 1/2 cup melted dark chocolate
Topping
- 1 1/2 cups cherry pie filling (or fresh cherries cooked in syrup)
Optional Garnish
- Drizzled melted chocolate or grated chocolate
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking. Combine the chocolate graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl and mix until evenly combined. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it, then remove and let it cool completely while you prepare the cheesecake layer.
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add eggs one at a time, blending well after each addition to ensure a smooth batter. Stir in the vanilla extract and sour cream thoroughly.
- Add Chocolate: Mix in the cocoa powder until fully incorporated, then gently fold in the melted dark chocolate, making sure the mixture is uniform in color and texture but without overmixing.
- Assemble and Bake: Pour and spread the cheesecake mixture evenly over the cooled crust. Bake in the oven at 325°F (165°C) for 30 to 35 minutes, or until the center is just set and slightly jiggly but not liquid.
- Cool and Refrigerate: Remove the cheesecake from the oven, allow it to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight to allow it to fully set and chill.
- Add Cherry Topping: Once chilled and set, spread the cherry pie filling evenly over the cheesecake layer.
- Slice and Serve: Use the parchment paper to lift the cheesecake bars out of the pan. Slice into squares for serving.
- Optional Garnish: For an extra touch, drizzle melted chocolate or sprinkle grated chocolate over the top of the bars before serving.
Notes
- Use full-fat cream cheese for the best creamy texture.
- Allow the crust to cool completely before adding the cheesecake filling to prevent cracking.
- Do not overbake the cheesecake layer to keep it smooth and avoid dryness.
- Cherry pie filling can be substituted with fresh or frozen cherries cooked down with a bit of sugar and cornstarch for thickening.
- Store leftover bars covered in the refrigerator for up to 5 days.
- Freeze cheesecake bars for up to 2 months; thaw overnight in the refrigerator before serving.
