Red Wine Cherry Cheesecake Bars

Instructions

Make the graham cracker crust

Adjust an oven rack to the middle of the oven. Preheat the oven to 325°F (165°C). Line a 9-by 13-inch (23-by 33-cm) pan with a parchment sling or non-stick aluminum foil.

In a medium bowl, whisk together the graham cracker crumbs and sugar. Add the melted butter and mix with a spatula until evenly incorporated. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes.

Remove the pan from the oven and let cool. After the pan has cooled, wrap the outside sides of the pan in two layers of aluminum foil, with the shiny side facing out (this helps keep the sides of the cheesecake from browning).

Make the cherry swirl

Purée the cherries in a blender or food processor until smooth.

In a small saucepan over medium-high heat, combine the puréed cherries, sugar, red wine, cornstarch, salt, and cinnamon. Cook, stirring almost constantly, until the mixture has thickened and coats the back of a spoon, 8 to 10 minutes.

Remove from the heat, transfer the mixture to a small bowl, and let cool to room temperature. Cover the bowl and refrigerate until ready to use.

Make the cream cheese filling

In the bowl of a stand mixer fitted with a paddle on medium speed, beat the cream cheese until light and completely smooth, 4 to 5 minutes. Scrape down the sides of the bowl often, making sure all the cream cheese has incorporated and is silky smooth.

Add the sugar and beat on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes.

Add the vanilla, almond extract if using, and salt and continue to beat on medium speed for 2 to 3 minutes more. Reduce the speed to low, add the sour cream, and mix until combined. Add the eggs, 1 at a time, beating on low speed after each addition, until just combined. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.

Pour the cream cheese filling into the prepared crust. Dollop the cherry mixture on top of the cream cheese filling. Use the tip of a butter knife to swirl the cherry filling into the cream cheese batter, being careful not to dip the knife so deep as to dip into the crust. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles. TESTER TIP: Take care to REALLY swirl the cherry mixture into the cheesecake to help prevent it from sinking.

Bake the cheesecake until an instant-read thermometer inserted in the the center of the cheesecake registers 150°F (65°C), about 50 minutes. The outside 2 to 3 inches (5 to 8 cm) of the cheesecake will be puffed and fairly firm and set but the center will still be jiggly at this point. Turn off the heat, open the oven door just a crack, and let the cheesecake cool in the warm oven for 60 minutes.

Transfer the pan to a wire rack and let it cool completely.

Once the cheesecake is completely cool, place a piece of parchment over the top of the pan (this helps keep condensation from collecting on the top of the cheesecake) and transfer it to the refrigerator. Refrigerate for at least 4 hours or overnight before slicing. (You can refrigerate the bars in an airtight container for up to 2 days.)

Dessert