Cherry Cheesecake Bars
Rich and creamy cheesecake bars swirled with homemade cherry preserves on top of a crispy, buttery Biscoff cookie crust
Equipment
Ingredients
Cherry Preserves
- 1 cup red sweet cherries, fresh or frozen, pitted and quartered
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Biscoff Crust
- 2 ¼ cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter
- ¼ teaspoon fine sea salt
Cheesecake Filling
- 2 - 8oz blocks cream cheese, room temperature
- ¾ cup granulated sugar
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
Instructions
Cherry Preserves
- Place the cherries into a small saucepan over medium low heat.1 cup red sweet cherries, fresh or frozen, pitted and quartered
- Use the back of a wooden spoon or potato masher to break up the cherries.
- Bring the cherries to a simmer/low boil for 5 minutes to further break down the cherries and release their juices, stirring occasionally.
- Whisk together the lemon juice and cornstarch. Whisk the mixture into the cherries.1 teaspoon lemon juice, 1 teaspoon cornstarch
- Keep whisking while bringing the cherries back up to a low boil/simmer.
- Remove from the heat. Cool to room temperature before using.
Biscoff Crust
- Preheat the oven to 350F. Line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
- In a medium microwave safe bowl, melt the butter in 20 second increments until melted.
- Stir the cookie crumbs and salt into the melted butter.2 ¼ cups Biscoff cookie crumbs, ¼ teaspoon fine sea salt, 6 tablespoons unsalted butter
- Pour the crust mixture into the prepared 8" pan. Evenly spread out the cookie mixture along the bottom of the pan.
- Bake the crust for 10 minutes. Let the crust cool completely while preparing cheesecake mixture.
Cheesecake Filling
- Reduce the oven temperature to 325F.
- In the bowl of the stand mixer, beat the cream cheese and sugar on medium speed until smooth.2 - 8oz blocks cream cheese, room temperature
- Scrape the sides and bottom of the bowl, then beat for another minute.
- Add in the flour, lemon juice, vanilla and salt. Beat on low until combined, about a minute.1 tablespoon all purpose flour, 1 tablespoon lemon juice, 2 teaspoons pure vanilla extract, ¼ teaspoon fine sea salt
- Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.2 large eggs, room temperature
- Beat in the sour cream just until combined.¼ cup sour cream, room temperature
- Pour the cheesecake filling into the pan on top of the cooled crust, and use an offset spatula to evenly smooth out the batter.
- Spoon teaspoonful dollops of cherry preserves on top of the cheesecake batter.
- Use a butter knife or skewer to swirl the batter, avoiding the crust below the cheesecake batter. Keep adding more preserves to swirl into the batter until all the preserves are used.
- Bake the cheesecake bars for 40-45 or until the center just has a slight wobble.
- Cool the bars at room temperature for 30 minutes. Transfer to the refrigerator to cool completely, about 4 hours or overnight.
Nutrition
Calories: 299kcalCarbohydrates: 29gProtein: 3gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 84mgPotassium: 36mgFiber: 0.2gSugar: 22gVitamin A: 195IUVitamin C: 1mgCalcium: 10mgIron: 0.2mg
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