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Cherry Pistachio Cheesecake Bars Recipe

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Cherry Pistachio Cheesecake Bars combine a buttery graham cracker and pistachio crust with a creamy, tangy cream cheese filling studded with sweet maraschino cherries and crunchy pistachios. These bars are perfectly baked to set firm and offer a delightful balance of textures and flavors, making them a delicious treat for any dessert lover.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely ground pistachios
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon almond extract
  • 1/2 cup chopped maraschino cherries, patted dry
  • 1/3 cup chopped pistachios

Optional Garnish

  • Extra chopped cherries
  • Extra chopped pistachios
  • Whipped cream for serving

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later.
  2. Make and Bake the Crust: In a mixing bowl, combine the graham cracker crumbs, finely ground pistachios, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 10 minutes to set the crust.
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla bean paste, and almond extract until fully incorporated. Gently fold in the chopped maraschino cherries and chopped pistachios to evenly distribute them throughout the batter.
  4. Assemble and Bake the Bars: Pour the cream cheese filling evenly over the pre-baked crust. Return the pan to the oven and bake for 35 to 40 minutes, or until the filling is set and only slightly jiggles in the center when gently shaken.
  5. Cool and Chill: Remove the cheesecake bars from the oven and allow them to cool completely at room temperature. Then, refrigerate for at least 4 hours or preferably overnight to let the bars fully set and enhance the flavors.
  6. Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or bars. Garnish with extra chopped cherries, pistachios, and a dollop of whipped cream if desired before serving.

Notes

  • Blot the maraschino cherries dry with paper towels to prevent excess moisture from making the filling watery.
  • These cheesecake bars keep well refrigerated for up to 5 days. They can also be frozen for longer storage; thaw in the fridge before serving.
  • For a nut-free version, omit the pistachios entirely and increase the graham cracker crumbs accordingly in the crust.

Find it online: https://flavorspath.com/cherry-pistachio-cheesecake-bars-recipe/