TART CHERRY CHEESECAKE CRUMB BARS
A four-layer delight! Shortbread-like cookie bottom layer, topped with a creamy cheesecake layer, a tart cherry layer, and then a crispy almond-crumb layer! This recipe makes a 13x9 pan. I cut mine into 24 bars, but you could cut them larger if you like! These stay fresh covered in an airtight container at room temperature for 2 days, but keep in the fridge if you still have them longer.
Provided by Laura
Categories Bar Cookies
Number Of Ingredients 17
Steps:
- Line a 13×9 Baking Pan with parchment and/or baking spray. Set aside.
- In a medium saucepan (3-4 qt), place the cherries. Add in the sugar, lemon juice, cornstarch, almond extract and pinch of salt.
- Heat over Medium temperature, stirring regularly, until mixture first boils, and then thickens. On my gas stove, this took just a few (less than 5) minutes. It would take a bit longer over an electric burner. Once thickened and glossy, remove from heat to a bowl to cool a bit while you make the other layers.
- In a Medium bowl, whisk the room temperature cream cheese, sugar and egg until smooth. Set aside.
- Whisk together the flours, sugar, baking powder, salt in a mixing bowl. Using your fingers, work the butter cubes into the dry ingredients until a crumbly dough is formed, much like the dough of a pie crust before adding the water. Butter pieces should be irregularly sized.
- Add the egg and mix until incorporated.
- Press half of the crumb mixture firmly into the bottom of lined/sprayed baking pan.
- Using an offset spatula or a knife, evenly spread the cream cheese mixture over the layer of crumb mixture, leaving about 1/2″ around the edges.
- Evenly spread the cooled cherry filling over the cream cheese mixture.
- Using your hands, mix the sliced almonds into the remaining half of the crumb mixture. Then scatter small pieces of the crumb mixture over the cherry layer, until all the crumb mixture is used. The cherry layer should be completely covered (or almost completely) with crumb mixture
- Bake in preheated oven 35-45 minutes, until top is golden brown. Mine took 42 minutes.
- Cool completely before cutting into bars.
Nutrition Facts : ServingSize 1 Bar, Calories 203 calories, Sugar 19.5 g, Sodium 78 mg, Fat 6.6 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 1.7 g, Protein 3.8 g, Cholesterol 29.8 mg
CHERRY CRUMB BARS
Make and share this Cherry Crumb Bars recipe from Food.com.
Provided by CrystalRN
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°. Grease and flour a 13x9-inch pan.
- Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
- To remaining mixture, add egg; mix well.
- Press into pan. Pour cherry filling over crust; spread to cover.
- In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
Nutrition Facts : Calories 720.4, Fat 25.4, SaturatedFat 4, Cholesterol 31, Sodium 691.2, Carbohydrate 116.5, Fiber 3.9, Sugar 56.2, Protein 8.4
EASY CHERRY CHEESECAKE BARS
Oatmeal cookie mix and pie filling make an easy dessert. Store, covered, in refrigerator.
Provided by carmex182
Categories Desserts Cakes Cheesecake Recipes
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.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 39.1 g, Cholesterol 50.1 mg, Fat 19 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 261.1 mg, Sugar 6.4 g
CHERRY CHEESECAKE TARTS
If your children or grandchildren are looking for a perfect gift to give their teachers, these may be the answer. Dress up each tart with a paper doily, place on a colorful plastic or paper plate and cover with clear wrap. Secure with a festive bow or a gift card and tag. And don't forget to include the recipe for the tart. When I gave this as a gift to each of the secretaries at the high school where I work, it soon became a hit with their families, too!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Bake pastry shells according to package directions. , In a small bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard. , Spoon the cream cheese filling into shells; place on a baking sheet. Bake at 400° for 5 minutes. Cool for 1 hour. Refrigerate until serving., Just before serving, spoon pie filling into shells. Top with reserved pastry circles. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 19g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
UPSIDE DOWN CHERRY CRUMB CHEESECAKE
A shortbread like crust topped with cherries, and cheesecake with a crumb topping. This is my attempt to replicate a deliciously different cherry cheesecake that a restaurant in this area used to make years ago. I hope you enjoy it as much as we did. Note that I used light products for this recipe only because that is what I tend to buy these days.
Provided by _Pixie_
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and lightly spray a 10" springform pan with cooking spray.
- Crush the sliced almonds with your hands, until they are crumbs (they don't need to be extremely fine).
- Mix the almonds, flour, and 1/2 cup sugar then add the butter and egg yolks to form crumbs (note you do not want this to form a ball, it should be nice small crumbs).
- Press 1/2 to 2/3 of the crumbs into the base of a springform pan then spread evenly with the cherry pie filling.
- Beat the eggs, egg whites, 2/3 cup sugar, cream cheese and sour cream until smooth then pour evenly over the cherries.
- Make sure the remaining crumb mixture is very finely crumbled then sprinkle it lightly and evenly over the top of the cream cheese mixture.
- Bake for 50 minutes then remove from oven and cool completely before serving.
- Note: The cheesecake portion takes awhile to firm up and is better the second day.
Nutrition Facts : Calories 415.1, Fat 20.2, SaturatedFat 11.1, Cholesterol 113.3, Sodium 191.1, Carbohydrate 51.8, Fiber 1.4, Sugar 19.8, Protein 7.6
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