Cherry Cheesecake Bars
CHERRIES:
4
cups frozen sour cherries
1
cup sugar
¼
cup corn starch
CRUST
AND TOPPING:
1-1/4
cups all-purpose flour
2/3
cup packed brown sugar
1/2
cup butter
1
cup chopped walnuts, divided
1/2
cup unsweetened shredded coconut
1
egg
CHEESECAKE
FILLING:
2
8 oz packages cream cheese, softened
2/3
cup sugar
2
large eggs
2
teaspoons vanilla extract
Drain the juice from
the cherries, keeping the juice and reducing it down to approximately half the
original volume. Mix the sugar and corn
starch thoroughly. Add the cherries and sugar
mixture to the reduced cherry juice and bring back up to boiling and the
mixture has thickened.
Preheat oven to 350°.
Line a 13x9-in. baking pan with foil, letting
ends extend up sides; grease foil.
Combine flour and
brown sugar in a food processor, then add butter until fine crumbs form. Stir
in 1/2 cup nuts, egg, and coconut. Set aside 1/2 cup crumb mixture for topping.
Press remaining mixture into prepared pan. Bake until lightly browned, 12-15
minutes.
Meanwhile, for
filling, beat cream cheese, sugar, eggs and vanilla until smooth. Spread over
hot crust. Bake 15 minutes. Spread cherry filling on top. Combine remaining
nuts and reserved crumbs; sprinkle over cherries. Bake 15 minutes more. Cool.
Lifting with foil, remove mixture from pan. Cut into bars.
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