Description

Indulge in the delightful taste of Crunchy Pistachio Cheesecake Bars, a perfect treat that combines the rich, creamy texture of cheesecake with the nutty crunch of pistachios and the sweet tang of cherry preserves. This recipe guide offers a straightforward approach to creating these irresistible bars, ensuring a dessert that’s as enjoyable to make as it is to savor. Whether you’re a seasoned baker or new to the kitchen, these cheesecake bars promise to be a hit at any gathering.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup butter, chilled and diced
1/4 cup powdered sugar
1 cup roasted pistachios, chopped
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup cherry preserves
Whole cherries and extra pistachios for garnish

Instructions

Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a bowl, combine flour, powdered sugar, and butter. Mix until crumbly, then press into the bottom of your prepared pan. Sprinkle with chopped pistachios and bake for 15 minutes.
Drop cherry preserves by spoonfuls over crust layer and gently swirl with a knife.
In another bowl, beat the cream cheese and granulated sugar until smooth. Add eggs, one at a time, then stir in vanilla and sour cream. Pour over the cherry layer.
Bake for an additional 25-30 minutes or until the filling is set. Cool completely, then refrigerate for at least 3 hours.
Cut into bars and garnish each with a cherry and a sprinkle of pistachios before serving.

Notes

Storage: Keep the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Serving Suggestion: For an extra touch of elegance, serve with a dollop of whipped cream or a drizzle of chocolate sauce.
Variations: Feel free to substitute the cherry preserves with any fruit preserve of your choice for a different flavor profile.
Nut Allergy: For those with nut allergies, omit the pistachios and use a nut-free crust alternative.