16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
2 large eggs
1 teaspoon alcohol-free vanilla extract
1/2 cup sour cream
21 ounces cherry pie filling
Instructions
Preheat your oven to 350 degrees F. Line an 8 inch or 9 inch square baking pan with parchment paper, leaving a bit of an overhang on the sides so you can easily lift the bars out later.
In a medium bowl, stir together the graham cracker crumbs, 1/3 cup sugar, and melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of your prepared pan to create an even layer. Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly while you make the filling.
In a large bowl, beat the softened cream cheese and 1/2 cup sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating on low speed just until combined. Stir in the alcohol-free vanilla and the sour cream, making sure everything is well incorporated without overmixing.
Pour the cream cheese mixture over the pre baked crust and spread it out evenly with a spatula. Place the pan back in the oven and bake for 25 to 30 minutes, or until the edges are set and the center has just a slight jiggle. Remove the pan from the oven and let it cool on a wire rack for about 30 minutes.
Once the cheesecake has cooled slightly, gently spoon the cherry pie filling over the top, spreading it out to the edges. The bright red cherries will immediately give the bars a beautiful Christmas appearance.
Place the pan in the refrigerator and chill for at least 4 hours, though overnight is best for the cleanest slices. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares and serve.
