Lemon Lime Cherry Bars (Print Version)
# Ingredients:
→ For the Crust
01 -
1 ½ cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ For the Cheesecake Filling
04 -
4 (8-ounce) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
4 large eggs
07 -
1 cup sour cream
08 -
¼ cup heavy cream
09 -
2 tablespoons lemon juice
10 -
2 tablespoons lime juice
11 -
1 teaspoon lemon zest
12 -
1 teaspoon lime zest
→ For the Cherry Swirl
13 -
1 cup cherry preserves or jam
14 -
1 tablespoon lemon juice
→ For Garnish
15 -
¼ cup chopped pistachios
# Instructions:
01 -
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
02 -
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside.
03 -
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, heavy cream, lemon juice, lime juice, lemon zest, and lime zest until fully combined.
04 -
Pour the cheesecake filling over the baked crust, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and leave the cheesecake bars in the oven with the door slightly ajar for 1 hour to cool gradually.
05 -
In a small saucepan, combine cherry preserves and lemon juice. Heat over low heat, stirring until the preserves are smooth and slightly thinned. Swirl the cherry mixture over the top of the cooled cheesecake filling using a knife or toothpick.
06 -
Refrigerate the cheesecake bars for at least 4 hours, or overnight, to fully set. Before serving, sprinkle with chopped pistachios.
07 -
Cut into bars and enjoy your Lemon-Lime Cherry Pistachio Cheesecake Bars!