Hello loves,
I love desserts. Cheesecake may be one of my favorites and when combined with fruit the combination is a major winner. These cherry cheesecake bars have a pretzel crust that just complete these babies.
There’s the salty pretzel crust, the creamy cheesecake layer topped with juicy and cherry pie filling. Truly, very easy and very good.
I use a 7×11 pan because I like a thick bar. If you use a bigger pan, they will be a little thinner and the baking time may be adjusted. If using a larger pan, check them after 35 minutes.
Cherry Cheesecake Pretzel Bars
Cherry Cheesecake Pretzel Bars
Salty, sweet, creamy and topped with cherry pie filling. These cherry cheesecake pretzel bars will be a Summer staple for you!
Ingredients
Pretzel crust:
- 1 2/3 cup crushed pretzels, about 2 1/2-3 cups whole pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Cheesecake layer:
- 8 oz softened cream cheese; 1 package
- 1/4 cup sugar
- 1 tbsp flour
- 1 tsp vanilla extract
- 1 egg
- 1 21 oz can of cherry pie filling
Instructions
Pretzel crust:
- Preheat oven to 350°. Spray a 7x11 with nonstick spray. Add pretzels to a food processor and pulse until fine crumbs. Once it's a fine crumb, add the melted butter and sugar. Pulse again until combined. It won't form a ball but it should start to come together a little and hold when pinched with fingers.
- Press into prepared pan and bake for 7 minutes. Remove from oven and let cool while you make the filling.
Filling:
- In a stand mixer, add the cream cheese, sugar, flour, vanilla and egg and mix until the mixture is smooth and creamy. Pour over pretzel crust and spread evenly. Then spoon the cheery pie filling over and smooth it out, leaving a little cheesecake border around it. Bake for 40 minutes until set and the cheesecake edges are browning. Cool at room temp for 30 minutes and then chill in the fridge for a couple of hours. Store covered in the fridge. Enjoy!
As always, if you make these tag me @tessa_port! I love to see you making my recipes!
