Name: Cherry Cheesecake Bars with Cinnamon Crumble Topping Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 7 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 2 tbsp white granulated sugar; 6 tbsp unsalted butter, melted; Pinch of salt; 2 cups fresh or frozen cherries; 2 tbsp white granulated sugar; 1 tbsp fresh orange juice; 1 tbsp water; 2 tsp cornstarch; 1/2 tsp almond emulsion; 1 1/4 cups all-purpose flour (spooned and leveled); 3/4 cup light brown sugar; 1 tsp ground cinnamon; 1/4 tsp salt; 8 tbsp unsalted butter, melted; 24 oz full-fat cream cheese, softened; 1 cup white granulated sugar; 1/2 cup full-fat sour cream, room temperature; 1 tsp vanilla bean paste; 3 large eggs, room temperature

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
2 tbsp white granulated sugar
6 tbsp unsalted butter, melted
Pinch of salt

Cherry Compote

2 cups fresh or frozen cherries
2 tbsp white granulated sugar
1 tbsp fresh orange juice
1 tbsp water
2 tsp cornstarch
1/2 tsp almond emulsion

Crumble Topping

1 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
8 tbsp unsalted butter, melted

Cheesecake Filling

24 oz full-fat cream cheese, softened
1 cup white granulated sugar
1/2 cup full-fat sour cream, room temperature
1 tsp vanilla bean paste
3 large eggs, room temperature

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Instructions

Prepare Graham Cracker Crust: Preheat the oven to 350℉ and line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang for easy lifting. Mix graham cracker crumbs with sugar, salt, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool to room temperature.
Make Cherry Compote: In a medium saucepan, combine cherries, sugar, and orange juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until cherries soften and release juices. In a small ramekin, dissolve cornstarch in water, then stir it into the cherry mixture. Cook, stirring constantly, for 30-60 seconds until thickened. Remove from heat, stir in almond emulsion, transfer to a shallow bowl, and refrigerate until completely cooled.
Prepare Crumble Topping: In a bowl, mix flour, brown sugar, cinnamon, and salt. Add melted butter and use fingers or a fork to combine until crumbly with some larger chunks. Chill the topping briefly while making the filling.
Make Cheesecake Filling: Using a mixer, beat softened cream cheese and sugar until smooth and creamy, about 2 minutes. Mix in sour cream until combined. Add vanilla bean paste and eggs one at a time, mixing just until incorporated after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Assemble the Bars: Pour the cheesecake filling over the cooled crust, smoothing it into an even layer. Dollop the chilled cherry compote over the cheesecake, then sprinkle the crumble topping evenly over the cherries.
Bake: Bake for 35-40 minutes until the topping is golden and the center has a slight jiggle. Turn off the oven, crack the oven door, and let the bars sit inside for 30 minutes.
Cool and Chill: Remove from oven and cool completely at room temperature. Refrigerate for at least 6 hours. For easier slicing, optionally freeze for 1-2 hours before cutting into squares.

Notes

Using room temperature ingredients helps to achieve a smooth cheesecake filling.
Freezing the bars before slicing makes cleaner cuts.
The almond emulsion adds a subtle nutty flavor but can be omitted if unavailable.
Ensure the cherry compote is fully cooled before layering to prevent mixing with the cheesecake filling.
The bars can be stored in the refrigerator for up to 3 days.

Author: Olivia
Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American