Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting later.
- In a large bowl, whisk together the all-purpose flour, ¾ cup granulated sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.2.5 cups all-purpose flour, 0.75 cup granulated sugar, 0.5 teaspoon salt, 1 cup unsalted butter
- Reserve about 1 ½ cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
- In a separate medium bowl, beat the softened cream cheese and ½ cup granulated sugar together until smooth and creamy. Beat in the large egg and vanilla extract until well combined.8 ounces cream cheese, 0.5 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Spoon the cherry pie filling evenly over the prepared crust. Then, dollop spoonfuls of the cream cheese mixture over the cherry filling. Gently swirl the cream cheese into the cherry filling using a knife or toothpick, creating a marbled effect. Be careful not to over-mix.1 (21-ounce) can cherry pie filling, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 8 ounces cream cheese, 0.5 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Sprinkle the reserved 1 ½ cups of crumb mixture evenly over the top of the cream cheese and cherry layers.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until the crumb topping is golden brown and the cream cheese layer is set and no longer jiggly. A toothpick inserted into the center should come out mostly clean, with perhaps a few moist crumbs.
- Let the bars cool completely in the pan on a wire rack. This is crucial for them to set properly and for easy cutting. This may take a few hours.
- Once completely cool, cover the pan and refrigerate the Cream Cheese Cherry Pie Crumb Bars for at least 2-3 hours, or preferably overnight, to allow them to firm up for clean slicing.
- Lift the bars out of the pan using the parchment paper overhang. Cut into squares to serve.
Notes
Properly storing your delicious Cream Cheese Cherry Pie Crumb Bars is key to enjoying them for days to come. Refrigeration is best. For longer storage, freeze cut bars.
