Ingredients
- Chocolate cookie crumbs: 1 1/2 cups
- Unsalted butter, melted: 5 tablespoons
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Cherry pie filling: 1 (21 ounce) can
- Chocolate shavings: for garnish
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to create a crust.
- Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Spread the cream cheese mixture evenly over the chocolate crust.
- Step 5: Spoon the cherry pie filling evenly over the cream cheese layer.
- Step 6: Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Let cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars. Garnish with chocolate shavings before serving.
Notes
- For easier slicing, chill the bars thoroughly and use a warm, clean knife for each cut.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
- Serve these cheesecake bars cold, perhaps with a dollop of whipped cream for extra indulgence.
- Ensure your cream cheese is truly softened to avoid lumps in the filling for a perfectly smooth texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American