Cream Cheese Cherry Pie Crumb Bars

By Tom421

These bars are fabulous! Starting from the bottom you have a lovely crumb crust, then a sweetened cream cheese layer is added with cherry pie filling all topped off with a sprinkling of the crumb mixture and baked to a golden brown.

Ingredients

• CRUMB:
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup cold unsalted butter, cut into small cubes
• 1 egg
• FILLING:
• 24 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 (21-ounce) cans cherry pie filling
• GLAZE:
• 1/2 cup powdered sugar
• 1 to 2 tablespoons heavy cream or milk
• 1/4 teaspoon vanilla extract

Preparation

Step 1

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.