For the crust:
3 1/2 c. graham cracker crumbs
1/3 c. sugar
14 Tbsp. butter, melted
For the filling:
5 8-oz. packages plain cream cheese, room temperature
1 1/4 c. sugar
2 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice, strained
1 Tbsp. pure vanilla extract
4 large eggs
For the topping:
1 1/2 c. canned cherry pie filling
Preheat the oven to 350°F/180°C. Butter the bottom of a 12x17-in. baking sheet.
Combine crust ingredients in a large mixing bowl. Press the crumb mixture firmly into the bottom of the prepared baking sheet.
Place the pan on the middle rack of the oven and bake for 8 - 10 minutes. Remove the pan from the oven and set aside.
To prepare filling, place cream cheese in the bowl of an electric mixer fitted with a flat paddle and beat on medium speed for 2 minutes. Scrape the inside surface of the bowl and mix for another minute until the cream cheese is smooth.
Add the sugar and mix for 1 minute or until smooth. Scrape the inside surface of the bowl and mix for 30 seconds.
Add the flour and mix until combined. Add the lemon juice and vanilla and mix well. Add the eggs and mix on low speed just until they are incorporated.
Spread the cream cheese filling evenly over the crumb crust.
Place the pan on the middle rack of the oven and bake for 25 - 30 minutes.
Remove the pan from the oven and cool on a wire cooling rack. Cover with plastic wrap and chill for 2 - 3 hours or overnight.
Spoon the cherry filling over the cream cheese layer and cut into individual bars. Serve.
Cheesecake bars can be stored in the refrigerator for up to 3 or 4 days.
Recipe is included with our Kitchen Essentials from Calphalon 2-Piece Bakeware Set.