Cream Cheese Cherry Pie Crumb Bars Recipe 45

CHERRY PIE CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
• In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
• In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
• Reserve 3/4 cup of mixture.
• Press remaining crumb mixture into the bottom of prepared pan.
• Spread cherry filling over the crust.
• Sprinkle remaining crumb mixture over cherries.
• Sprinkle sugar over crumb topping.
• Bake bars for 23 to 25 minutes OR until the top is golden.
• Cool completely before cutting.

CREAM CHEESE CHERRY PIE CRUMB BARS RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking pan. CRUMB: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool. FILLING: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze. POWDERED SUGAR GLAZE: In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

EASY CHERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 9x13-inch baking pan with cooking spray.
• Pour cookie mix into a large bowl. Cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs into the bottom of the prepared baking pan.
• Bake crust in the preheated oven for 8 minutes. Remove partially baked crust and leave oven on.
• Beat cream cheese, sugar, egg, flour, and vanilla extract together in a bowl using electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over the partially baked crust. Spread cherry pie filling over cream cheese mixture. Sprinkle reserved crumbs on top.
• Bake in the preheated oven until light golden brown on top, about 35 minutes. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Cut into 16 to 20 bars.

CHERRY CHEESE BARS

Steps:

• Heat oven to 350°F.
• Grease a 13x9x2-inch pan.
• Coarsely chop 1/2 cup nuts for the topping. Set aside.
• Finely chop remaining 1/2 cup nuts.
• Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut.
• Remove 1/2 cup of this mixture and set aside.
• Press remaining crumbs in bottom of pan. Bake at 350°F for 12-15 minutes until edges are lightly browned.
• Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. Spread over hot, baked crust. Return to oven and bake 15 minutes longer.
• Spread cherry pie filling over cheese layer.
• Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refrigerate several hours.