Lisa's Cherry Cheesecake Bars
Lisa's Cherry Cheesecake Bars have a gluten free oatmeal crust and topping that is buttery bliss. Great for the Christmas dessert table or anytime.
Equipment
- 9 x 11 inch Baking Dish
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Electric Hand Mixer
- Large Spatula or Wooden Spoon
- Medium Saucepan
Ingredients
- Organic Cooking Spray
- 1 - 15.5 ounce box XO Baking Oatmeal Cookie Mix - Flavorful Gluten Free
- ¾ stick Organic Butter
- 2 - 8 ounce packages Organic Cream Cheese
- 1 Organic Egg
- 2 tbsp Organic Gluten Free Flour
- 1 tsp Organic Vanilla Extract
- 24 ounces Organic Cherries, frozen
- 2 tbsp Organic Lemon Juice
- 1 cup Organic Sugar
- ¼ cup Water
- ¼ cup Organic Cornstarch
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 9x11-inch baking pan with cooking spray.
- Pour cookie mix into a large bowl. Cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs into the bottom of the prepared baking pan.
- Bake crust in the preheated oven for 8 to 10 minutes. Remove partially baked crust and leave oven on.
- Beat cream cheese, ½ cup of the sugar, egg, flour, and vanilla extract together in a bowl using electric mixer on medium speed until smooth. BE CAREFUL NOT TO OVER BEAT.
- Spread cream cheese mixture evenly over the partially baked crust.
- Simmer cherries, lemon juice and water on medium heat for 10 minutes.
- Whisk the remaining ½ cup of sugar and cornstarch together and add to the cherry mixture. Simmer a few more minutes until sauce has thickened.
- Spread cherries on top of the cream cheese and then sprinkle with the remaining cookie crumble. Bake for 35 minutes.
- Remove from oven and allow to cool for 30 minutes before refrigerating. Chill for approximatley 2 hours and then cut into 16 to 20 bars. Serve.