It’s National Cherry Pie day! Did you miss it? I almost did, then remembered these cherry cheesecake bars that are a dear favorite of my family. We aren’t much of a cherry pie crew, but these definitely hit the spot and are a huge crowd pleaser!
I came across these cherry cheesecake bars a few years ago, while at physical therapy for my knee. Another patient brought them in and shared with everyone. I was blown away amazed! Each bite melted in your mouth, the almonds are the secret ingredient that takes these bars over the top.
I’ve made these several times, for pot lucks at my husband work, barbecue parties and even for our game nights with friends. If you are looking for a recipe that tastes like a handed down recipe, that comes with tons of compliments, be sure to try these! I promise you won’t be disappointed.
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup cold butter
- 2 packages (8 oz each) Neufchâtel cheese, softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 egg
- 1 can (21 oz) cherry pie filling
- 1/3 cup sliced almonds
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Pour the cookie mix into a large bowl. Using a pastry blender, cut in the butter until the mixture is nice and crumbly. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
- While waiting for the crust to cool, mix together in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with a mixer on medium speed until smooth and creamy. Spread Neufchâtel cheese mixture evenly over partially baked crust. Spoon cherry pie filling evenly over cream cheese layer. It may seem like you need more, but trust me one can is perfect!
- In small bowl, mix reserved 1 1/2 cups crumb mixture and the almonds. Sprinkle over pie filling.
- Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Store covered in refrigerator.