Amaretto Cherry Cheesecake Bars are the perfect dessert for cheesecake lovers! Smooth creamy cheesecake filling, sweet cherry pie filling, graham cracker crust and Amaretto topping.
I love using canned cherry pie filling in this recipe because it reminds me of childhood. This is a very nostalgic dessert for me.
The creamy filling pairs so well with the cherries, Amaretto and graham cracker. It’s a match made in heaven!
Cheesecake bars are great because they are easy and can cure your cheesecake craving. I LOVE easy bake desserts! That makes them great for a special occasion or just some casual weekend baking.
These Amaretto Cheesecake Bars don’t take much time to get ready. They do need to bake for 45 minutes and chill for at least 4 hours though. So making them a day ahead of time is a great option.
These cheesecake bars are definitely a crowd pleaser and a dessert the whole family can enjoy! If you’re a cheesecake lover then you should definitely try my Strawberry Cheesecake Bars, The Best Chocolate Peanut Butter Cheesecake, Pumpkin Swirl Cheesecake Bars and Berry Cheesecake Galette!
Why you’ll love these Amaretto Cherry Cheesecake Bars
Besides the obvious reason of these Amaretto Cherry Cheesecake Bars being delicious, here are a few other reasons you’ll love them:
- Easy to Make – This is an easy bake cheesecake recipe. These bars don’t need all the attention that a traditional cheesecake needs. No springform pan here and no hot water bath. This dessert is the perfect way to get in your cheesecake craving without all the work.
- Not Messy – These Amaretto Cherry Cheesecake Bars are not messy because the cherry pie filling is in the middle instead of on top.
- Amaretto – They have Amaretto in the cheesecake filling as well as the graham cracker topping.
What is Amaretto?
Amaretto is an Italian almond flavored liqueur. It is sweet and very tasty. It is not always made from almonds but it does give an almond flavor.
Amaretto is commonly used in drinks such as an Amaretto Stone Sour and in desserts. You can easily find this at your local liquor store.
Can you use canned cherry pie filling for cheesecake?
Yes, absolutely you can! That’s exactly what is used in this recipe.
You can most certainly use homemade cherry pie filling as well. I chose store bought cherry pie filling for this recipe because it brings up a lot of nostalgia for me.
Ingredients for Amaretto Cherry Cheesecake Bars
- Graham Crackers – Graham crackers are used for the crust and for a topping in these cheesecake bars
- Butter – I use unsalted butter for the crust so I can control the salt level myself
- Kosher Salt – Salt helps bring out the flavor of all the other ingredients
- Cream Cheese – Cream cheese is the base of the creamy cheesecake filling
- Granulated Sugar – Used to sweeten the cheesecake filling
- Vanilla Extract – I use pure vanilla extract for the best flavor
- Sour Cream – This makes the creamiest cheesecake filling
- Eggs – Eggs help the filling set
- Almond Extract – I love pairing almond extract with cherry desserts
- Amaretto – Amaretto is an Italian liqueur that pairs so well with cherry
- Cherry Pie Filling – I use 1 can of cherry pie filling for this recipe
- Fresh Cherries – Fresh cherries are optional as a garnish for the Amaretto Cherry Cheesecake Bars
Equipment needed
- Mixing Bowls – You will need a small bowl for the graham topping, a medium bowl for the crust and I like to use a large bowl when making the cheesecake filling so I don’t make a mess!
- Electric Hand Mixer – I use an electric mixer to mix the cheesecake filling but you can also use the bowl of a stand mixer with the paddle attachment.
- Food Processor – Use the bowl of a food processor with the blade to blend the graham crackers for the crust.
- 8×8 Pan – I like using an 8×8 inch pan for these Amaretto Cherry Cheesecake Bars to make them a little thicker. This is a square baking dish instead of rectangle
Tips for Amaretto Cherry Cheesecake Bars
- Do not overbake the Amaretto Cherry Cheesecake Bars. They will look slightly puffed on the sides and a little wobbly in the center. The bars will firm up once fully cooled
- Line your baking dish with parchment paper. This makes for easy removal of the cherry cheesecake bars after cooling
- Drop your pan on the counter a couple times. After adding the cheesecake filling to the pan, drop it on the counter a few times from about an inch up. This helps get the air bubbles out of the filling
- If you have your own homemade cherry pie filling, feel free to use that too
- Let the cheesecake bars FULLY cool before cutting into them
- Use room temperature eggs, they blend better into the filling and you’ll get better results. If you forget to take your eggs out ahead of time then just fill a bowl with warm water and set your eggs in it for 5-10 minutes
- Make sure to use softened cream cheese to get a smooth and creamy filling
Storing Cheesecake Bars
You can store Amaretto Cherry Cheesecake Bars in the fridge for up to 5 days. After that, the quality starts to go downhill.
This is a great recipe to make a day ahead of time since it needs at least 4 hours to chill.
When storing the cheesecake bars in the fridge use either an airtight container or wrap them tightly in plastic wrap.
When serving Amaretto Cherry Cheesecake bars you can serve them chilled or at room temperature. I prefer room temperature but they are definitely delicious either way!
Can I freeze Amaretto Cherry Cheesecake Bars?
Yes, you can! Cheesecake freezes well and these Amaretto Cherry Cheesecake Bars an be frozen for up to 2 months.
Before freezing the cheesecake bars make sure they are fully chilled. Wrap them tightly in plastic wrap multiple times then place them in an airtight container.
This way they have double protection from being freezer burnt. When you’re ready to eat them, let them thaw in the fridge overnight then bring them to room temp on the counter.
How to make Amaretto Cherry Cheesecake Bars
First, preheat the oven to 350°F then line an 8×8 pan with parchment paper. You’ll want to spray the inside of the pan with non-stick cooking spray, line it with parchment then spray the parchment paper with non stick cooking spray as well.
Blend the graham cracker crumbs in the food processor until you have a fine crumb. Combine graham cracker crumbs with the melted butter and salt.
Mix the crust ingredients well then press them into the bottom of then pan firmly and bake for 10 minutes. Remove the pan and let the crust cool on a wire rack.
Turn the oven temp down to 325°F.
While the crust is baking, make the topping. Crumble the graham crackers then add the melted butter, salt and Amaretto.
Mix until combined then set aside until needed.
In the meantime, blend the softened cream cheese just until smooth. Blend the granulated sugar, vanilla and salt on medium speed until combined.
Add eggs one at a time until fully incorporated. Mix in the sour cream, Amaretto and almond extract.
Pour the cherry pie filling over the top of the graham cracker crust then spread evenly.
Add the cream cheese mixture over the top of the cherries, using a rubber spatula to scrape it all out.
Spread the cheesecake filling evenly over the cherries. Sprinkle the topping over the cream cheese layer so that the top of your cheesecake bars have graham topping in each bite.
Bake the Amaretto Cherry Cheesecake Bars for 45 minutes. The top should be puffed on the sides but slightly jiggly in the center.
Cool the bars completely. I let them cool on a wire rack on the counter for about 1 hour then transfer them to the fridge for at least 4 hours or up to overnight.
Garnish these bars with some gorgeous plump red cherries if you like! Serve this easy bake cherry cheesecake dessert chilled or at room temperature.
I hope you enjoy this easy dessert as much as I do!
Next time you’re craving cheesecake be sure to check out my Strawberry Cheesecake Bars, The Best Chocolate Peanut Butter Cheesecake and Pumpkin Swirl Cheesecake Bars!
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Amaretto Cherry Cheesecake Bars
Equipment
- 1 set of mixing bowls
- 1 food processor
- 1 electric hand mixer
- 1 8×8 inch pan
Ingredients
Graham Cracker Crust
- 10 oz graham cracker blended to a fine crumb
- 8 tbsp unsalted butter melted
- ½ tsp kosher salt
Amaretto Graham Topping
- 2½ oz graham cracker smashed into a larger crumb
- 2 tbsp unsalted butter melted
- 1½ tbsp amaretto
- ¼ tsp kosher salt
Cheesecake Filling
- 16 oz cream cheese room temp
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ¼ tsp kosher salt
- ⅓ cup sour cream room temp
- 2 eggs room temp
- 1 tbsp amaretto
- 2 tsp almond extract
Cherry Filling
- 21 oz cherry pie filling store bought canned
Garnish (optional)
- 12 fresh cherries
Instructions
Making the Crust
- Preheat the oven to 350°F. Spray an 8×8 inch pan with non-stick cooking spray then line it with parchment paper and give it another spray
- Blend the graham crackers in a food processor until you have a fine crumb. Pour them into a bowl and add melted butter and salt. Mix well
- Press the graham crust firmly into the bottom of your pan. Use the bottom of a measuring cup to help press down
- Bake the crust for 10 minutes then let it cool on a wire rack on the counter until needed
- Turn the oven down to 325°F
Making the Topping
- Smash the graham topping into a large crumb then add the butter, amaretto and salt. Mix well then set aside
Making the Filling
- Beat the room temperature cream cheese just until smooth. Add the sugar, vanilla and salt then beat on medium speed just until combined
- Mix in the sour cream
- Add the eggs one at a time mixing well between each addition
- Mix in the almond extract and amaretto
Making the Cheesecake Bars
- Spread the cherry pie filling evenly over the crust
- Add the cheesecake mixture and spread evenly over the top of the cherries then sprinkle the amaretto graham topping evenly over the top
- Bake for 40-50 minutes. The edges will be puffed and the middle will be slightly jiggly
- Remove the bars from the oven and let them cool for 1 hour on a wire rack on the counter. Transfer them to the fridge for at least 4 hours and up to overnight before serving
- Garnish with fresh cherries if desired and cut into squares
Notes
- Do not overbake the Amaretto Cherry Cheesecake Bars. They will look slightly puffed on the sides and a little wobbly in the center. The bars will firm up once fully cooled
- Line your baking dish with parchment paper. This makes for easy removal of the cherry cheesecake bars after cooling
- Drop your pan on the counter a couple times. After adding the cheesecake filling to the pan, drop it on the counter a few times from about an inch up. This helps get the air bubbles out of the filling
- If you have your own homemade cherry pie filling, feel free to use that too
- Let the cheesecake bars FULLY cool before cutting into them
- Use room temperature eggs, they blend better into the filling and you’ll get better results. If you forget to take your eggs out ahead of time then just fill a bowl with warm water and set your eggs in it for 5-10 minutes
- Make sure to use softened cream cheese to get a smooth and creamy filling
Instead of canned can we use real cherries or frozen cherries?
Hi! So technically you could do that but then several other ingredients would need to be added to the cherries as well. I’ve not tested it that way so I don’t have recipe instructions for using fresh or frozen. The best bet would be to use the canned with this particular recipe!