These Cherry Cheesecake Bars are extra special. And it’s not just because they are creamy, crunchy, and all good things a bar should be. They are also extra special, because they are my submission for a virtual bake sale of sorts. Today I’m joining other bloggers to raise awareness about pediatric cancer and fundraise for Cookies for Kids’ Cancer, a nonprofit organization that raises funds for pediatric cancer research. Please join us and donate at Cookies for Kids’ Cancer.
Cookies For Kids’ Cancer
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
Cherry Cheesecake in a Bar
My submission for this year’s Good Cookie fundraiser (see last year’s post here) is a mix of vintage recipes I love. It’s inspired by a Pillsbury bake off recipe from the 1960 and the cherry cheese pie recipe that was crazy popular in the 1970s and 1980s. You know the one. It has a graham cracker crust, cream cheese, sweetened condensed milk, and cherry pie filling. It’s sometimes called Cherry Breeze, Cherry Cheese Pie, and Cherry-O Cream Cheese Pie. I love the slight tartness of the cherries and cream cheese together, but the original pie has sweetened condensed milk, which makes it way too sweet for my taste. Thus, these Cherry Cheesecake Bars were born! I decided to meld this traditional recipe with a less sweet bar, and then cock it full of crunchy slivered almonds too. Yum!
Cherry Cheesecake Bars
Ingredients
- 1 cup flour
- 1/3 cup softened butter
- 1/3 cup packed brown sugar
- 1/2 cup slivered almonds (roughly chopped)
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 2 tablespoons milk
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 3/4 cup cherry pie filling
Instructions
1. Preheat your oven to 350 degrees F
2. Combine the flour, butter, and brown sugar in a large mixing bowl and blend until the particles are fine.
3. Roughly chop the slivered almonds so that the slivers are halved or quartered. Add them to the mixture above and stir.
4. Set aside one cup of the above mixture for the topping.
5. Press the remaining mixture into a 8 or 9" square baking pan that is lined with parchment paper.
6. Bake for about 12 minutes or until it is just slightly brown.
7. In your mixing bowl, combine the cream cheese, white sugar, egg, milk, lemon juice and vanilla, and mix well.
8. Spread the above mixture over the top of the lightly baked crust.
9. Spread about 3/4 cup of the cherry pie filling over the top of the cream cheese mixture. Distribute cherries evenly so that everyone gets one in their bite!
10. Sprinkle the extra crumb mixture over the top.
11. Bake at 350 degrees for about 25 minute or until the top is lightly brown.
12. Cool.
13. Refrigerate if not eating immediately.
Notes
These are best eaten within the first day or so while the almonds are crispy. They will loose some of their crunch the longer they sit in the refrigerator.
Thank You for Donating and Sharing to Spread Awareness
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! Donate here today. Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes! Brownie Cups from Julie of The Little KitchenValentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Martin
[…] Cherry Cheesecake Bars from Laura of Untwisted Vintage […]