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Merry

Cherry Pistachio Cheesecake Bars

Indulge in the creamy, crunchy, and fruity goodness of Cherry Pistachio Cheesecake Bars. With a buttery graham cracker crust, a smooth cheesecake filling, swirls of sweet cherry pie filling, and a sprinkle of chopped pistachios, this dessert is as irresistible as it is elegant. Perfect for parties or a simple treat at home, these bars are easy to make and sure to impress.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings: 12 –16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 1/2 cups cherry pie filling
  • 1/2 cup chopped pistachios

Method
 

  1. Prepare the Crust:Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Combine the graham cracker crumbs and melted butter in a medium bowl, then press the mixture evenly into the bottom of the pan to form a compact crust.
  2. Make the Cheesecake Filling:In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the vanilla extract and mix until incorporated. Add the eggs one at a time, beating just until combined after each addition. Finally, mix in the sour cream until the filling is smooth.
  3. Assemble the Bars:Pour the cream cheese filling over the prepared crust and spread it evenly. Dollop cherry pie filling over the cheesecake layer and use a knife to gently swirl it into the filling to create a marbled effect. Sprinkle the chopped pistachios evenly over the top.
  4. Bake and Cool:Bake the cheesecake bars in the preheated oven for 40–45 minutes, or until the cheesecake is set and slightly golden around the edges. Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to firm up before slicing.
  5. Slice and Serve:Use the parchment overhang to lift the bars from the pan. Slice into squares or rectangles and serve chilled.

Notes

  • Use room-temperature cream cheese and eggs for a smoother filling.
  • To prevent cracks in the cheesecake, avoid overmixing the batter after adding the eggs.
  • For clean cuts, chill the bars thoroughly and wipe your knife clean between slices.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To make these bars gluten-free, substitute the graham cracker crumbs with gluten-free crumbs.
Enjoy these rich and decadent Cherry Pistachio Cheesecake Bars, a dessert that’s as visually stunning as it is delicious!

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