Time 3h30m Yield 24 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. Spoon cherry pie filling evenly over cream cheese layer. In small bowl, mix reserved 1 1/2 cups crumb mixture and the almonds. Sprinkle over pie filling. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Cut into 6 rows by 4 rows. Store covered in refrigerator.
Time 3h25m Yield 16 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 9x13-inch baking pan with cooking spray. Pour cookie mix into a large bowl. Cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs into the bottom of the prepared baking pan. Bake crust in the preheated oven for 8 minutes. Remove partially baked crust and leave oven on. Beat cream cheese, sugar, egg, flour, and vanilla extract together in a bowl using electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over the partially baked crust. Spread cherry pie filling over cream cheese mixture. Sprinkle reserved crumbs on top. Bake in the preheated oven until light golden brown on top, about 35 minutes. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Cut into 16 to 20 bars.
Time 40m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Place the cream cheese in a bowl in the microwave. Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don’t kill your mixer when beating the cream cheese). Add sugar to cream cheese and beat it with an electric mixer until smooth. Add eggs and vanilla and blend until smooth. Pour into ready made crust. Bake at 350 degrees for 25 to 30 minutes. Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny. Let cool. Top with cherry pie filling and chill.
Time 30m Yield 9 servings. Number Of Ingredients 9 Steps:
In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.
More about “easy cherry cheesecake bars recipes”
Time 7h Yield 18 serving(s) Number Of Ingredients 13 Steps:
Set oven to 350 degrees. Set oven rack to the second lowest position. Grease a 13x9-inch or an 11x7-inch pan (the cheesecake mixture will be higher if made in the 11x7-inch pan, but will bake out just as well, I actually prefer to bake the cheesecake in that size pan) baking pan. In a medium size bowl, mix the flour and brown sugar until blended. Cut in the 1 cup butter until mixture resembles coarse crumbs (I do mine on the food processor). Add/mix in coconut, oats and chopped pecans or walnuts; stir until well mixed. Press the mixture into the bottom of prepared baking dish (this might be a bit “fiddly” as the mixture will be very crumbley, don’t worry if there are small areas in the pan that you did not cover, it will all spread out when baking). Bake for 20 minutes, or until crust is lightly browned. Cool on wire rack for 10-15 minutes. Meanwhile, to make the topping, in another bowl, beat cream cheese, sugar, eggs, vanilla and lemon peel with an electric mixer until blended and smooth (about 5 minutes). Pour over crust, and spread evenly. Bake for 40-45 minutes, or until center is set. Cool completely in pan on a wire rack. Spread with fruit filling over cooled cheesecake. Cover pan and refrigerate for a minumum of 6 hours (or overnight). Cut into 18 bars.
