Cherry Bomb Extract Glazed Cherry Cheesecake Bars

Cherry Bomb Extract Glazed Cherry Cheesecake Bars

Dolce Flav

Servings

16

Prep Time

20 minutes

Cook Time

45 minutes

Category

Cherry Bomb

These Cherry Bomb Extract Glazed Cherry Cheesecake Bars are creamy, tangy cheesecake squares with a dramatic cherry punch. A crisp graham cracker crust gets topped with a smooth cream cheese filling infused with Cherry Bomb Extract, baked until just set, cooled, then glazed with a vibrant cherry syrup. The result is a dessert that balances sweet, tart, and silky textures—great for gatherings or as an indulgent treat. Most of the work is in mixing, baking, cooling, and glazing; chilling time is essential for proper texture.

Ingredients

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    • Graham cracker crumbs 150 grams (about 1 ½ cups)

    • Unsalted butter, melted 60 grams (≈ 4 Tbsp)

    • Granulated sugar 2 Tbsp

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    • Cream cheese, room temperature 450 grams (≈ 2 standard 8‑oz packages)

    • Sour cream 120 grams (½ cup)

    • Granulated sugar 100 grams (≈ ½ cup)

    • Eggs 2 large

    • Cherry Bomb extract 1 teaspoon (adjust to taste)

    • Vanilla extract 1 tsp

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    • Cherry pie filling or fresh cherries, chopped 150 grams

    • Cherry Bomb extract½ tsp

    • Powdered sugar 2 Tbsp

    • Lemon juice 1 tsp

    • Water (if needed to thin)up to 1‑2 Tbsp

    Directions

    1. Preheat oven & prepare pan: Preheat your oven to 325 °F (163 °C). Line a 9×13‑inch baking pan with parchment paper, leaving some overhang to lift cheesecake bars later.

    2. Make crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into bottom of prepared pan to form even crust. Bake crust for about 8‑10 minutes until lightly golden. Remove from oven and let cool slightly.

    3. Prepare cheesecake filling: In a large mixing bowl, beat room‑temperature cream cheese until smooth. Add sour cream, sugar, eggs one at a time, vanilla extract, and Cherry Bomb extract. Mix on low speed until just combined to avoid over‑mixing (to prevent cracks).

    4. Bake cheesecake layer: Pour filling over cooled crust. Smooth top with spatula. Bake cheesecake in preheated oven for roughly 45 minutes or until edges are set and center is just slightly jiggly. Turn off oven and leave door slightly ajar for 15 minutes to reduce shock.

    5. Cool & chill fully: Remove from oven and allow to cool at room temperature for about 1 hour. Then refrigerate for at least 2 more hours (or overnight if possible) so cheesecake bars properly firm up.

    6. Make cherry glaze: In a small saucepan, combine chopped cherries (or pie filling), powdered sugar, Cherry Bomb extract, lemon juice, and a bit of water as needed. Heat gently, stirring, until glaze is smooth, slightly thickened and glossy. Remove from heat and cool slightly.

    7. Glaze & serve: Once cheesecake is fully chilled, lift bars out using parchment overhang. Pour glaze evenly over top. Let glaze set in refrigerator about 10‑15 minutes before slicing.

    8. Storage: Store cheesecake bars in airtight container in refrigerator for up to 5 days. For longer storage, freeze individual bars (without glaze), then add glaze after thawing.