Cherry Swirled Cheesecake Bars

Rich, decadent, fluffy, and BURSTING with flavor! These Cherry Swirled Cheesecake Bars are the ultimate summertime treat. Perfect for picnics, barbecues, summer get-togethers, or just to enjoy the best of cherry season!

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 1 5

Refrigeration Time: 12

Total Time: 13 40

Servings: Bars

Calories: 317kcal

Ingredients

Jam

1⅔ cups fresh cherries pitted
6⅔ Tablespoons granulated sugar
1⅔ Tablespoons lemon juice

Crust

2 cups graham cracker crumbs
2½ Tablespoons granulated sugar
8 Tablespoons salted butter melted

Cheesecake

3 cups cream cheese room temperature
¾ cup granulated sugar
3 large eggs room temperature
1 Tablespoon lemon juice
½ teaspoon lemon zest
1 teaspoon vanilla extract

Instructions

Jam

Combine all ingredients in a small saucepan.
Cook and stir over medium low heat until sugar is dissolved and jam has thickened.
Let cool.
Purée.

Crust

Line bottom of 9 inch square removable bottom cake pan with parchment paper.
Spray bottom and sides with cooking spray.
In a medium bowl, combine all ingredients.
Mix well.
Press into bottom of prepared pan.
Set aside.

Cheesecake

Heat oven to 325 °F.
With an electric mixer, beat cream cheese until smooth.
Stream in sugar.
Beat until light and fluffy.
Beat eggs in one at a time.
Add lemon juice, zest, and vanilla.
Beat well.
Pour into prepared crust.
Dollop jam 1 Tablespoon at a time on top of filling.
Use a cake tester or dull knife to swirl.
Bake for 30-35 minutes, or until just set in the middle.
Allow to cool completely.
Cover and refrigerate overnight, or until completely chilled.

Notes

Substitutions:

Frozen cherries can be used instead of fresh. Just be sure to thaw them before making the jam!
Don't have graham cracker crumbs? No worries! You can grind about 16 graham crackers to equal 2 cups of graham crackers.

Expert Tips:

When making the crust, do not add more butter than what’s stated in the recipe card. If you add more butter, it will become greasy when baked.
When packing down the crust, it’s best to use a tart tamper or metal measuring cup to ensure a tight and even pack.
Be sure to mix the cream cheese and eggs VERY well. Scrape down the sides and beater blade often to ensure no lumps.
Once the eggs are added, try not to beat or mix too much. Eggs will retain air and give extra (and unwanted) lift to this cheesecake. That causes cracks!
If you suspect air bubbles in your filling, tap the cake pan against your counter a few times!
Be careful to not over bake this cheesecake! Follow the baking times and instructions listed in the recipe card below for best results.
Let the cheesecake cool completely before covering and placing in the fridge overnight.

Nutrition