16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 cup sour cream
21 ounces cherry pie filling
Instructions
Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving a bit of an overhang on the sides. This makes it much easier to lift the bars out once they are cooled and ready to slice.
In a medium bowl, combine the graham cracker crumbs, melted butter, and the first portion of sugar. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of your prepared baking pan in an even layer. Bake the crust for 8 to 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and the remaining sugar together until the mixture is completely smooth and creamy. Add the eggs one at a time, beating on low speed just until combined. Stir in the alcohol-free vanilla extract and the sour cream, being careful not to overmix the batter, as too much air can cause the cheesecake to puff up and then sink.
Pour the cream cheese mixture over the pre-baked crust and spread it evenly with a spatula. Place the pan back in the oven and bake for 30 to 35 minutes, or until the edges are set and the center still has a slight jiggle. Remove the pan from the oven and let it cool completely at room temperature.
Once the cheesecake has reached room temperature, spread the cherry pie filling evenly over the top. Cover the pan and refrigerate for at least 4 hours, or ideally overnight. This allows the cheesecake to firm up so you can get clean, beautiful slices.
