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amaretto cherry cheesecake bars

Amaretto Cherry Cheesecake Bars

Krista Stechman
Creamy cheesecake with cherry pie filling, graham cracker crust and a graham and Amaretto topping
5 from 2 votes
Prep Time 25 minutes
Cook Time 55 minutes
Chilling time 4 hours
Total Time 5 hours 20 minutes
Course dessert
Cuisine american
Servings 12 people
Calories 472 kcal

Equipment

  • 1 set of mixing bowls
  • 1 food processor
  • 1 electric hand mixer
  • 1 8x8 inch pan

Ingredients
  

Graham Cracker Crust

  • 10 oz graham cracker blended to a fine crumb
  • 8 tablespoon unsalted butter melted
  • ½ tsp kosher salt

Amaretto Graham Topping

  • oz graham cracker smashed into a larger crumb
  • 2 tablespoon unsalted butter melted
  • tablespoon amaretto
  • ¼ tsp kosher salt

Cheesecake Filling

  • 16 oz cream cheese room temp
  • ½ cup granulated sugar
  • 2 teaspoon vanilla extract
  • ¼ tsp kosher salt
  • cup sour cream room temp
  • 2 eggs room temp
  • 1 tablespoon amaretto
  • 2 teaspoon 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 8x8 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

Nutrition

Calories: 472kcalCarbohydrates: 50gProtein: 6gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 530mgPotassium: 196mgFiber: 1gSugar: 19gVitamin A: 985IUVitamin C: 2mgCalcium: 80mgIron: 2mg
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