Heavenly Cherry Pistachio Cheesecake Bars 💚 🍒
constituents
mugs graham cracker motes
mug unsalted adulation, melted
oz cream rubbish, softened
mug granulated sugar
1 tsp vanilla excerpt
3 large eggs
1 mug sour cream
mug diced pistachios
mugs cherry pie filling
Directions
Preheat roaster to 325 °F( 165 °C). Line a 9×13- inch baking visage with diploma paper.
In a medium coliseum, combine the graham cracker motes and melted adulation. Press the admixture into the bottom of the set visage to form the crust.
In a large coliseum, beat the cream rubbish and sugar until smooth. Add the vanilla excerpt and mix well.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream until completely combined.
Pour the cream rubbish admixture over the crust and spread it unevenly.
Dollop the cherry pie filling over the cream rubbish subcaste and curve gently with a cutter to produce a mottled effect.
Sprinkle the diced pistachios on top.
Singe for 40- 45 twinkles, or until the cheesecake is set and slightly golden around the edges.
Allow to cool to room temperature, also chill for at least 2 hours before cutting into bars.
Prep Time 20 twinkles| Cooking Time 45 twinkles| Total Time 1 hour 5 twinkles
Kcal 320 kcal| Servings 16 servings