Cream Cheese Cherry Pie Crumb Bars Recipe 45 Recipes

CHERRY PIE CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
• In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
• In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
• Reserve 3/4 cup of mixture.
• Press remaining crumb mixture into the bottom of prepared pan.
• Spread cherry filling over the crust.
• Sprinkle remaining crumb mixture over cherries.
• Sprinkle sugar over crumb topping.
• Bake bars for 23 to 25 minutes OR until the top is golden.
• Cool completely before cutting.

CREAM CHEESE CHERRY PIE CRUMB BARS RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking pan. CRUMB: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool. FILLING: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze. POWDERED SUGAR GLAZE: In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

CHERRY PIE CRUMBLE BARS RECIPE - (4.2/5)

Steps:

• Preheat oven to 375ºF. Lightly grease a 9x13-inch pan and line with parchment paper. Whisk flour, sugar, baking powder, salt and butter until well combined. The mix will have small chunks of butter. In a small bowl, whisk extracts into beaten egg yolks. Combine with flour mixture Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula Sprinkle with reserved crumb mixture. Bake until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. Tip: To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking.

CHERRY-CREAM CRUMBLE PIE

Steps:

• In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400° for 20 minutes., For topping, combine the oats, flour, brown sugar and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover edges of crust to prevent overbrowning. , Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.

CHERRY CHEESE BARS

Steps:

• Heat oven to 350°F.
• Grease a 13x9x2-inch pan.
• Coarsely chop 1/2 cup nuts for the topping. Set aside.
• Finely chop remaining 1/2 cup nuts.
• Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut.
• Remove 1/2 cup of this mixture and set aside.
• Press remaining crumbs in bottom of pan. Bake at 350°F for 12-15 minutes until edges are lightly browned.
• Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. Spread over hot, baked crust. Return to oven and bake 15 minutes longer.
• Spread cherry pie filling over cheese layer.
• Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refrigerate several hours.