Cinnamon Cherry Cheesecake Squares Food

EASY CHERRY CHEESECAKE BARS

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.

CHERRY CHEESECAKE SQUARES

Steps:

• Mix crumbs, 1/4 cup of the sugar and butter. Press onto bottom of 13x9x2 baking pan. Bake at 325* for 10 minutes.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake at 325* for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. Cut into squares.

CHURRO CHEESECAKE SQUARES

Steps:

• Cheesecake Bars:.
• Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with nonstick cooking spray.
• Using a hand mixer beat the cream cheese and sugar until light and fluffy.
• Add the egg and vanilla and mix until incorporated.
• Lay one tube of crescent rolls in to the bottom of the prepared baking dish. Pinch the seams together to create one large sheet.
• Spread the cream cheese mixture on top in an even layer.
• Add the second tube of crescent rolls on top and pinch the seams together.
• Sprinkle the cinnamon sugar on top.
• Bake for 30-35 minutes until golden brown. Allow to cool before serving.
• Topping:.
• In a small bowl mix together sugar and cinnamon.

CHERRY CHEESECAKE BARS

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.