Ingredients
- 2 cup graham cracker crumbs
- 1/2 cup butter, melted
- 4 cup (8-oz.) packages cream cheese, softened
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 3 cup large eggs
- 1 tablespoon vanilla extract
- 2 cup graham cracker crumbs
- 1/2 cup butter, melted
- 4 cup (8-oz.) packages cream cheese, softened
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 3 cup large eggs
- 1 tablespoon vanilla extract
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup orange juice
- 2 cup (12-oz.) packages frozen dark sweet cherries (do not thaw)
- 1/2 teaspoon orange zest (optional)
- 1/4 cup brandy
Preparation
Baking Directions:
Cheesecake bars1. Preheat oven to 350°.
Stir together graham cracker crumbs and butter; press into bottom of a lightly greased 13- x 9-inch pan.
2.Bake at 350° for 8 minutes.
Remove from oven, and cool completely on a wire rack (about 20 minutes).
3.Beat cream cheese at medium speed with an electric mixer until smooth.
Combine sugar and flour; gradually add to cream cheese, beating just until blended.
Add eggs, 1 at a time, beating until blended after each addition.
Stir in vanilla.
Pour mixture over prepared crust, spreading to edges of pan.
4.Bake at 350° for 35 to 40 minutes or until set.
Remove from oven, and cool on a wire rack (about 2 hours).
Cover and chill 8 hours.
Cut into bars.
Serve with Cherries Jubilee Sauce.
Cherries Jubilee sauce1. Whisk together sugar and cornstarch in a medium skillet; whisk in orange juice.
Cook over medium heat, whisking constantly, 2 minutes or until thickened.
Stir in cherries, and, if desired, orange zest.
Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 5 minutes.
Remove from heat.
2.Stir in brandy, and return to heat.
Cook, stirring constantly, 30 seconds.
Cool slightly.
Garnish, if desired.
