Description
Delight in these luscious Cherry Pistachio Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling swirled with cherry pie filling, and topped with crunchy chopped pistachios. Perfectly baked to a golden edge and chilled to set, these bars offer a harmonious blend of tart cherries and rich cheesecake in every bite.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
Filling
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
Topping
- ½ cup chopped pistachios
- 1 ½ cups cherry pie filling
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars later.
- Prepare Crust: In a medium bowl, mix the graham cracker crumbs with melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
- Prepare Filling: Using a large bowl, beat the softened cream cheese with granulated sugar until the texture is smooth and creamy. Add vanilla extract and stir well. Incorporate the eggs one at a time, beating thoroughly after each addition. Finally, blend in the sour cream until the mixture is fully combined and silky.
- Assemble Cheesecake: Pour the cream cheese filling over the graham cracker crust, spreading it evenly. Spoon dollops of cherry pie filling atop the cheesecake layer, then use a knife to gently swirl the cherries into the cheesecake for a marbled effect. Sprinkle the chopped pistachios evenly on top to add crunch and nutty flavor.
- Bake: Bake the cheesecake bars in the preheated oven for 40-45 minutes, or until the cheesecake is set and edges turn slightly golden. Avoid overbaking to keep the texture creamy.
- Cool and Refrigerate: Remove the pan from the oven and allow the bars to cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the cheesecake to firm up before cutting into 16 squares.
Notes
- For best results, ensure cream cheese is softened to avoid lumps in the filling.
- Use parchment paper with overhang on the pan sides to easily lift out the bars after chilling.
- Feel free to substitute cherry pie filling with your favorite fruit pie filling for variation.
- Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days.
