Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 (14 ounce/400g) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, whipped to stiff peaks
  • 1 (21 ounce/600g) can cherry pie filling
  • Optional: ½ teaspoon almond extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the baking pan. Option to bake for 10 minutes at 350F/175C for a sturdier/toasted crust. Cool completely.
  2. Beat softened cream cheese until smooth. Gradually add sweetened condensed milk and vanilla extract. Mix until well combined.
  3. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream!
  4. Spread the cheesecake filling evenly over the cooled graham cracker crust.
  5. Spoon the cherry pie filling evenly over the cheesecake layer. If using, stir almond extract into the cherry pie filling first.
  6. Cover the pan with plastic wrap and chill for at least 2 hours, or preferably overnight, to allow the bars to set completely.
  7. Cut into 12 bars and serve chilled. Enjoy this cherry delight!