Instructions
Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides to create handles for easy removal. Lightly spray the parchment with cooking spray. This preparation makes cutting and serving the bars much simpler.
Make the Shortbread Crust: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold, cubed butter and vanilla extract, then pulse until the mixture resembles coarse crumbs and begins to clump together when pressed. Alternatively, cut the butter into the flour mixture using a pastry cutter or fork until crumbly. The mixture should hold together when squeezed but remain crumbly overall.
Press the mixture firmly and evenly into the bottom of the prepared pan, creating a compact layer. Use the bottom of a measuring cup or glass to ensure the crust is tightly packed with no gaps. This prevents it from crumbling later. Bake for eighteen to twenty minutes until the crust is lightly golden around the edges but still pale in the center. Remove from the oven and let cool for ten minutes while you prepare the cheesecake layer.
Prepare the Cheesecake Layer: In a large bowl using an electric mixer, beat the softened cream cheese on medium speed for two to three minutes until completely smooth and creamy with no lumps. Scrape down the sides of the bowl frequently. Add the sugar and beat for another two minutes until light and fluffy. The mixture should be pale and airy.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Overmixing after adding eggs can cause cracks. Mix in the sour cream, vanilla extract, flour, and salt until just combined. The batter should be smooth and pourable. Pour the cheesecake batter over the partially baked crust, spreading it evenly to all corners with a spatula.
Add the Cherry Topping: In a small bowl, stir together the cherry pie filling, lemon juice, and almond extract if using. Drop spoonfuls of the cherry mixture evenly across the top of the cheesecake layer. You don’t need to use all the filling if you prefer less cherry; reserve some for serving on the side. Using a butter knife or skewer, gently swirl the cherries into the cheesecake batter, creating beautiful marbled patterns. Don’t overmix or you’ll lose the distinct layers. Drag the knife through the batter in figure-eight motions or S-curves for the prettiest effect.
Bake: Bake for thirty-five to forty minutes, or until the edges are set and lightly golden but the center still jiggles slightly when gently shaken. The cheesecake will continue to set as it cools. Overbaking can cause a dry texture and cracks. If you see cracks forming, the bars are overbaked, but they’ll still taste delicious.
Cool and Chill: Remove from the oven and let the bars cool completely in the pan on a wire rack, about two hours at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least four hours or overnight. This chilling time is essential for the cheesecake to set properly and develop its creamy texture. The bars should be firm enough to cut cleanly.
Cut and Serve: Using the parchment paper overhang, lift the entire dessert from the pan and place on a cutting board. Use a sharp knife dipped in hot water and wiped clean between cuts to slice into bars. The hot knife creates clean cuts through the layers. Cut into squares or rectangles as desired.
Tips for Success
Room temperature ingredients blend more smoothly and prevent lumps. Don’t skip the chilling time or the bars will be too soft to cut. For cleaner cuts, freeze the bars for thirty minutes before slicing.
Storage
Store covered in the refrigerator for up to five days. These bars can also be frozen for up to two months. Thaw overnight in the refrigerator before serving.
