Ingredients
- For the Crust & Crumble Top Pastry
- 3 cups (375 grams) unbleached all-purpose flour, such as Gold Medal®
- 6 tablespoons (36 grams) sifted unsweetened cocoa, such as Pernigotti®
- 1¼ cups (250 grams) granulated sugar
- 1¼ teaspoons (6 grams) baking powder
- ¾ to 1 teaspoon (3.6 to 4.8 grams) kosher salt, or ½ to ¾ teaspoon salt
- 1¼ cups (2½ sticks/282.5 grams) unsalted butter, chilled & cut into bits
- 1 large egg (mine weighed 52 grams w/o shell), lightly beaten
- 1 tablespoon (14 grams) organic almond oil, or favorite vegetable oil
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- ¼ teaspoon (1.25 ml) pure almond extract, such as Nielsen-Massey®
- Softened butter, to prepare pan
- For the Cheesecake Filling
- 3 (8-ounce/226-gram) packages cream cheese, such as Philadelphia®, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg (mine weighed 52 grams w/o shells)
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- For the Tart Cherry Filling
- 4 cups (2 pints/1080 grams) Homemade Tart Cherry Pie Filling, recipe by Wicked Good Kitchen™
- or
- 2 (21-ounce/595-gram) cans tart cherry pie filling
- For the Optional White Chocolate Glaze
- ¾ cup (4½ ounces/128 grams) white chocolate chips, such as Guittard® Choc-Au-Lait™ Chips
- 3 tablespoons (45 ml) heavy cream
- ¾ cup (94 grams) confectioners’ sugar, sifted
Preparation
- Prepare Oven and Baking Pan: Arrange oven rack in lower third of oven and preheat oven to 350ºF. Prepare 9x13-inch metal baking pan with aluminum foil by first turning the pan upside down. (I like to use my Williams-Sonoma Goldtouch® Nonstick Rectangular Cake Pan.) Center a 17-inch long piece of foil shiny-side down over the pan. Carefully press down on the sides, folding corners, to shape the foil snugly around pan without tearing. Remove the foil keeping its shape. Place shaped foil into pan and press into place along bottom and sides. With a piece of plastic wrap, grease the foil along bottom and sides of pan with butter softened to room temperature or with melted butter. Set aside. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.
- Prepare the Crust & Crumble Topping: In a large bowl, whisk together flour, cocoa, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, use a stand mixer fitted with paddle attachment to blend until mixture is crumbly.) In a small bowl, whisk oil and extracts into beaten egg using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough. Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Bake for 20 minutes.
- Meanwhile, prepare the cheesecake filling.
- Prepare the Cheesecake Filling: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese until creamy. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula. Add the egg and blend well. Add the lemon juice and vanilla; mix until fully incorporated and smooth.
- Once the crust is done baking, transfer to wire rack. Using rubber spatula, scrape and pour cheesecake filling over warm crust and spread evenly with rubber spatula. Spoon Tart Cherry Pie Filling into pan on top of cheesecake filling. Sprinkle with remaining crumb mixture by pinching off small pieces between fingers.
- Bake in preheated oven until cheesecake filling is set but jiggles slightly, about 55 to 60 minutes. Remove from oven and carefully transfer to wire rack to cool completely, about 2 hours. Refrigerate at least 3 to 4 hours (overnight preferred) so the cheesecake is firm enough to cut. Cut into squares. See Tips below for cutting into even squares.
- To Serve Bars: Serve at room temperature or chilled. If desired, serve with White Chocolate Glaze drizzled on top.
- To Prepare the White Chocolate Glaze: Place white chocolate chips and cream into a small to medium heatproof bowl. Microwave for 30 seconds on high setting. Remove from microwave and stir. Place back into microwave. Microwave for 20 seconds more. Remove from microwave and stir. If chocolate mixture is not fully melted, microwave for 10 additional seconds. Stir until smooth and creamy. Gradually stir in confectioners’ sugar until well blended and smooth. Keep bowl covered with plastic food wrap to prevent crusting until ready to use. -
