Bourbon Cherry Cheesecake Bars
It’s national cheesecake day!! So what better way to celebrate than with all those beautifully ripe summer cherries?! I found some deliciously tart cherries from the farmers market the other day, and wanted to make something special with them. Bourbon and cherries are such an iconic duo and always remind me of an old fashioned but thought a little bourbon would really liven up this cheesecake, so here we are! Perfect for any summer get together or when you just need something sweet on a Tuesday! Plus, it’s really easy to make!!
Graham Cracker Crust
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/3 cup unsalted butter, melted
Directions
Preheat oven to 325 degrees F
Spray the bottom of a 8×8 inch baking pan with non-stick spray. Mix the graham cracker crumbs, sugar and melted butter together until well combined. Press into the bottom of the prepared pan, and set aside.
Cheesecake
Ingredients
- 16 oz cream cheese, softened
- 1/4 cup greek yogurt or sour cream
- 1/2 cup granulated sugar
- 1 tsp.vanilla extract
- 2 eggs
Directions
In a large bowl using a an electric mixer, beat the cream cheese for about 2 minutes until smooth. Mix in the sour cream, sugar and vanilla. Then add in the eggs and mix until everything is whipped and smooth. Pour into the prepared crust and bake for about 20-25 minutes. Just until the edges start to turn brown and the center is set.
Let cool completely and then place in the fridge for an additional two hours to chill before slicing and serving. While it’s chilling make the bourbon cherry sauce.
Bourbon Cherry Sauce
Ingredients
- 1 lb or 2 1/2 cups of pitted tart cherries
- 2 tbsp. bourbon
- 1 1/2 tbsp. cornstarch
- 3/4 cup granulated sugar
Directions
In a small sauce pan combine the cherries, bourbon, sugar, and cornstarch over medium high heat then reduce to medium low and cook for about 5-8 minutes just until it starts to thicken and the cherries start to break down. Spread sauce out onto a baking sheet and place in the fridge to let it completely cool down, about 10-15 minutes. Once cooled, pour over the chilled cheesecake and serve.