Cream Cheese Cherry Pie Crumb Bars
When I was a kid and spent a lot of time at my grandma’s, there were two things (among countless others) that were a constant: a box of Entenmann’s in the kitchen, and a coffee warmer filled to the brim sat on the dining room table all day. The coffee was primarily for my grandma and great aunt – they would frequently refill their coffee cups throughout the day. The Entenmann’s, however, was there just in case a neighbor happened to stop by sometime throughout the day. More often than not, I (along with my sister and cousins) were happy to indulge in a pastry or two. My grandma always bought the danish-style pastries with the cream cheese filling and fruit on top.
Since the warm weather hit, I’ve been thinking about doing some type of bar with cherries but couldn’t settle on exactly what I wanted to make. Then, one day I had a flashback of sitting at my grandma’s dining room table, coffee warmer on the table, and taking slice after slice of one of those danishes. I decided to make a crumb-style bar that emulated those nostalgic danishes.
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I started with the crumb recipe used in the blueberry crumb bars from last summer, and par baked the bottom crust. Then, I added a simple sweetened cream cheese layer, topped it with cherry pie filling, and crumbled the remaining crumb mixture on top. Baked until golden brown, and then a simple drizzle of a powdered sugar glaze.
These. Are. Fabulous. The crumb crust and topping is crunchier and more sturdy than its danish counterpart, but the combination of flavors makes me feel like I’m sitting at my grandma’s dining room table. And honestly? There was never a better place to be.
One year ago: Key Lime Pie Bars
Two years ago: Golden Grahams S’mores Bars
Four years ago: Rocky Road Ice Cream
Five years ago: Italian Supreme Calzones
Cream Cheese Cherry Pie Crumb Bars
Ingredients
For the Crumb:
- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (227 g) cold unsalted butter, cut into small cubes
- 1 egg
For the Filling:
- 24 ounces (680.39 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- 42 ounces (1.19 kg) canned cherry pie filling
For the Powdered Sugar Glaze (optional):
- ½ cup (60 g) powdered sugar
- 1 to 2 tablespoons heavy cream or milk
- ¼ teaspoon (0.25 teaspoon) vanilla extract
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.
- Make the 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.
- Make the 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.
- Make the Powdered Sugar Glaze (if using): 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This is very good and can be prepped quickly, which is always a plus. A 9″ x 13″ is too large for my family, so I cut the recipe in half and baked in an 8″ x 8″ baking dish, reducing the baking time to 40 minutes. Half way through baking, I sprinkled the top with sliced almonds. I would give more than 5 stars if I could!
Wouldn’t it be better if you added an egg or two to the cream cheese so as to get a cheesecake texture. Wouldn’t the cream cheese just melt and break down in the oven.
Good recipe. I halved it because I only had a small can of cherries. Added one egg and lemon zest to the cream cheese mixture. Turned out great!
Followed the recipe exactly but couldn’t cut into bars. I had to scoop it out on plates.
What could the reason be for this? It ruined my presentation. Taste is great but how
do I fix problem when I make again.
Good dessert, but if I made this again I would not use unsalted butter! It was a little bland for my taste but probably healthier!! Also, it did not cut into bars! Maybe after chilling it, I can get bars!!
I made this for our Labor Day celebration with family. It’s absolutely delicious and easy to follow directions. It’s a keeper!!! Thank you for sharing Browneyedbaker 😁
I can’t wait to bake & EAT. Browneyedbaker is the Best
I added 1 egg and a tbsp of sour cream to the cream cheese filling and I added crushed glazed pecans to the crust and topping!
AMAZING!!!!
Can any part of this be made the day before?
Wonderful flavor but bottom crust was very difficult to cut into bars for a nice presentation to take to the office. I might try using a crescent roll bottom crust next time and making half of the recipe for the crumb topping. The bars tend to fall apart when trying to remove them from the dish. If you can get by all of that, the flavors are exquisite!
🍒🍒🍒🍒🍒
I love this recipe!
My grama and mom made cherry bars every Christmas with pate brisé pie crust. They were a pain to make in a 9×13 pan for a crowd. This crumble crust was excellent and easy! I added 3 drained cans of sour canned cherries I ordered on-line from Michigan to add to the cherry pie filling. Incredible. Thank you. New family favorite.
I love this recipe!
My grama and mom made cherry bars every Christmas with pate brisé pie crust. They were a pain to make in a 9×13 pan for a crowd. This crumble crust was excellent and easy! I added 3 drained cans of sour canned cherries I ordered on-line from Michigan to add to the cherry pie filling. Incredible. Thank you. New family favorite.
Is this correct…? 24 oz. of cream cheese in the recipe??
Love to try and make these bars, but just sounds like ALOT of cream cheese! Thank you!
Mary in Michigan
Sounds like a lot but in the end, it’s only about 1/2″ thick.
Can this be made the night before