Cherry Balsamic Cheesecake Bars
- Total Time: 1 hour 10 mins
- Yield: 6-8 1x
Description
This fool-proof basic cheesecake recipe gets a sophisticated upgrade with the sweet-tart combo of cherries and balsamic glaze.
Ingredients
For the crust:
- one pre-made graham-cracker crust (shh, I won't tell)
- OR
- 7-8 graham crackers, broken into 1" pieces
- 6 tbsp (90 ml) butter, melted
- 3 tbsp brown sugar
- 1 tbsp flour
- pinch of salt
For the batter:
- 16oz (450 g) cream cheese, softened to room temperature
- 2/3 cup (160 ml) white sugar
- 2 eggs
- 3 tbsp heavy cream
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup (240 ml) roughly diced fresh cherries
For the balsamic glaze
- 1/2 cup (120 ml) balsamic vinegar
Instructions
- Preheat the oven to 325*F. Line the bottom of a 9″ square baking pan with foil, leaving some foil hanging off the sides. Grease the foil with butter or coconut oil.
For the crust:
- Combine all ingredients in a food processor and pulse until the mixture looks sandy. Press into the bottom of the foil-lined pan, using the bottom of a glass to make sure it lies evenly.
For the batter:
- Using a hand mixer or a stand mixer, whip the cream cheese until smooth. Add the sugar and blend, then add the eggs one at a time, mixing well after each. Add the lemon juice, vanilla and cherries and blend together with a wooden spoon or spatula until combined.
- Pour the batter onto the crust and bake at 325*F for 35-40 minutes, until the sides are set and the center is still jiggling.
- While the cheesecake is cooking, heat the balsamic vinegar in a small pan over medium-high heat. Watching carefully, allow it to simmer until it has reduced by half. It will coat the back of a spoon when ready. Pour into a small container and set aside.
- When the cheesecake is out of the oven, dip a spoon into the balsamic glaze and carefully drizzle it back and forth along the top of the cake. Let the cake sit for at least 15 minutes so the glaze has time to set.
- When the cake is cool, remove it carefully from the pan using the foil ends to pick the cake up out of the pan. Slice and serve.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 340
If You Liked This Recipe, You’ll Love These
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- Raspberry and Greek Yogurt Cheesecake Bars
- No-Bake Strawberry Cheesecake
- Cheesecake and Blueberry Parfaits
Frequently Asked Questions
How do I know when the cheesecake is done baking?
The recipe says to bake at 325°F for 35–40 minutes, until the sides are set and the center is still jiggling. A wobbly center is correct — it will firm up as the bars cool, and over-baking leads to cracking.
How do I make the balsamic glaze, and when do I apply it?
Simmer 1/2 cup of balsamic vinegar in a small pan over medium-high heat, watching carefully, until it has reduced by half and coats the back of a spoon — this happens while the cheesecake bakes. Drizzle it over the bars as soon as they come out of the oven and let it set for at least 15 minutes before slicing. 
Why does the recipe use foil to line the pan?
Lining the 9-inch square pan with foil and leaving some hanging over the sides lets you lift the entire slab of cheesecake out of the pan cleanly once it is cool, making it easy to slice into neat bars without digging them out of the pan.
