Ingredients:
- For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup cherry pie filling
- 1/2 cup semi-sweet chocolate chips
Directions:
- Preheat your oven to 325°F (160°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then let cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined. Add the vanilla extract and mix again.
- Add the eggs one at a time, beating well after each addition. Then, fold in the sour cream until combined.
- Gently swirl in the cherry pie filling and chocolate chips into the cheesecake mixture. Pour the filling over the cooled crust and spread it evenly.
- Bake for 40-45 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake bars cool in the oven for about 1 hour.
- Refrigerate for at least 4 hours or overnight before cutting into bars. Serve chilled.
Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes (plus chilling) | Kcal: 400 kcal | Servings: 12 servings
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