Cherry Cheesecake Bars Recipes

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CHERRY CHEESECAKE BARS

Enjoy these bars made using Betty Crocker® sugar cookie mix - perfect dessert to be served at Halloween.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 24

Number Of Ingredients 9



Cherry Cheesecake Bars image

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.

Nutrition Facts : Calories 235, Carbohydrate 29 g, Fat 2, Fiber 1/2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 169 mg

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) cherry pie filling
1/3 cup sliced almonds

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



Easy Cherry Cheesecake Bars image

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

cooking spray
1 (17.5 ounce) package dry oatmeal cookie mix
½ stick butter, chilled and cut into small pieces
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

CHERRY CHEESECAKE BARS

These are delicious, I have made this and everyone really enjoys it, I think you will too..it is not a dense heavy cheesecake, but more on the light and fluffy side. I have even substituted blueberry pie filling for the cherry. I use two large cans of pie filling, but one can might be suitable, if you prefer a thick topping then use two cans. Remember to chill this cheesecake for 6 or more hours, overnight is even better! Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 7h

Yield 18 serving(s)

Number Of Ingredients 13



Cherry Cheesecake Bars image

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.

1 cup flour
1 cup shredded flaked coconut
1/2 cup firmly-packed brown sugar
1/2 cup quick-cooking oats
3/4 cup cold butter or 3/4 cup margarine
1/2 cup chopped walnuts or 1/2 cup pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
2 teaspoons vanilla
1 cup white sugar
1 tablespoon lemon juice
4 eggs
3 cups cherry pie filling

FLUFFY NO-BAKE CHERRY CHEESECAKE BARS

This quick and easy no-bake recipe makes a delicious treat that receives rave reviews! It uses easy-to-find ingredients like Jell-O® pudding, Nilla® Wafers, and Cool Whip®, making this cheesecake lovers' dream dessert a breeze to make.

Provided by Louann Rinken

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 8h15m

Yield 20

Number Of Ingredients 6



Fluffy No-Bake Cherry Cheesecake Bars image

Steps:

  • Combine crushed wafers, brown sugar, and butter in a food processor; pulse until mixture comes together. Press into the bottom of a 9x13-inch baking pan to make the crust.
  • Beat cheesecake pudding mix gradually into the whipped topping until smooth. Spread evenly over the crust.
  • Spread cherry pie filling over the whipped topping layer. Cover and refrigerate until flavors combine, 8 hours to overnight. Cut into bars.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 49.3 g, Cholesterol 8.1 mg, Fat 14.3 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 8.6 g, Sodium 181.6 mg, Sugar 13.4 g

80 vanilla wafers (such as Nilla®), finely crushed
½ cup brown sugar
⅓ cup butter
2 (3.4 ounce) packages instant cheesecake-flavored pudding mix (such as Jell-O®)
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (20 ounce) cans cherry pie filling

CHERRY CHEESE BARS

I ripped this recipe from a magazine a long time ago. I made it many times and it always turned out delicious as well as beautiful. Since then, I misplaced my box of recipes torn from magazines until the other day. I had previously tried to find this recipe on Zaar, but couldn't so I was happy to find the clipping so now I can share the recipe with all of you. Since the layers are baked separately, the cook time and the prep time overlap somewhat. Prep time does not include refrigeration time. I have used low-fat cream cheese and it turns out just as good. Enjoy!

Provided by Chef Schellies

Categories     Bar Cookie

Time 1h15m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10



Cherry Cheese Bars image

Steps:

  • Heat oven to 350°F.
  • Grease a 13x9x2-inch pan.
  • Coarsely chop 1/2 cup nuts for the topping. Set aside.
  • Finely chop remaining 1/2 cup nuts.
  • Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut.
  • Remove 1/2 cup of this mixture and set aside.
  • Press remaining crumbs in bottom of pan. Bake at 350°F for 12-15 minutes until edges are lightly browned.
  • Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. Spread over hot, baked crust. Return to oven and bake 15 minutes longer.
  • Spread cherry pie filling over cheese layer.
  • Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refrigerate several hours.

Nutrition Facts : Calories 163.6, Fat 10.4, SaturatedFat 4.5, Cholesterol 25.6, Sodium 46, Carbohydrate 15.7, Fiber 0.6, Sugar 6.9, Protein 2.4

1 cup walnuts, divided
1 1/4 cups flour
1/2 cup brown sugar, packed
1/2 cup butter flavor shortening
1/2 cup coconut
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
2 eggs
2 teaspoons vanilla
1 (21 ounce) can cherry pie filling

CHERRY STREUSEL CHEESECAKE BARS

These dessert bars are one layer of yumminess after another-from the shortbread cookie crust and cheesecake filling to the cherry streusel topping.

Provided by My Food and Family

Categories     Dairy

Time 1h12m

Yield 24 servings

Number Of Ingredients 8



Cherry Streusel Cheesecake Bars image

Steps:

  • Heat oven to 350ºF.
  • Mix cookie crumbs, butter and 4 oz. cream cheese with mixer until blended. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
  • Beat remaining cream cheese, sugar, eggs and extract until blended. Spread over crust; top with pie filling. Combine nuts and reserved crumb mixture; sprinkle over pie filling.
  • Bake 30 to 32 min. or until edges are lightly browned.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

40 square shortbread cookies, finely crushed (about 2-1/2 cups)
2 Tbsp. butter
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sugar
2 eggs
1 tsp. almond extract
1 can (21 oz.) cherry pie filling
1/2 cup sliced almonds

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