Cherry Swirl Cheesecake Bars (9×13 Pan)
All the elegance of a classic cheesecake—no springform required. This tinsuf version bakes in a standard 9×13 pan (foil or metal), has a buttery cookie crust, a silky cream-cheese filling, and dramatic cherry swirls crowned with whole cherries.
Cool completely before swirling on extra cherry topping for that high-gloss finish.
Recipe Details
Cuisine: American Baking
Category: Dessert
Keywords: cherry swirl cheesecake bars, 9×13 cheesecake, sheet pan cheesecake, foil pan cheesecake, tinsuf
Prep Time: 25 minutes
Bake Time: 40–50 minutes
Total Time: About 6 hours (including cooling & chilling)
Yield: 16–20 bars
Introduction
Cheesecake can be fussy—water baths, springform pans, and cracks that appear out of nowhere. These Cherry Swirl Cheesecake Bars deliver the same luscious texture with fewer variables. A sturdy, buttery crust keeps slices neat, the filling bakes gently in a 9×13 pan, and a swirl of cherry topping adds tangy fruit to every bite. This format is ideal for potlucks and parties, travels well, and slices cleanly for dessert trays. As always with tinsuf, you’ll get precise cues to ensure a smooth batter, a flat top, and those striking marbled swirls.
Ingredients
Crust
2 cups (200g) graham cracker crumbs (or tea biscuit/digestive crumbs)
1/4 cup (50g) granulated sugar
1/2 cup (113g) unsalted butter, melted
Pinch fine salt
Cheesecake Filling
24 oz (680g) cream cheese, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, room temperature
1/2 cup (120g) sour cream
2 tsp pure vanilla extract
1 tbsp lemon juice (optional, for brightness)
2 tbsp cornstarch (or 3 tbsp all-purpose flour) for stability
Cherry Swirl & Topping
1 can (21 oz / 595g) cherry pie filling, divided
1 cup lightly sweetened whipped cream or stabilized whipped topping (optional, for extra swirls)
Instructions
Prep. Heat oven to 325°F (163°C). Line a 9×13 metal pan (or sturdy foil pan) with parchment, leaving overhang for easy lifting.
Make the crust. Stir crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the pan (use a flat-bottom cup). Bake 8–10 minutes until fragrant. Cool 5 minutes.
Beat the filling. In a mixer on medium speed, beat cream cheese and sugar until completely smooth, 2–3 minutes, scraping the bowl. Blend in cornstarch. Add eggs one at a time on low speed just until incorporated. Mix in sour cream, vanilla, and lemon juice until silky—do not overbeat.
Layer. Spread the filling over the warm crust and smooth the top. Reserve 1/2 cup cherry pie filling; gently dollop the rest across the surface (avoid too much syrup in one spot). Use a skewer or butter knife to swirl cherries through the batter with figure-eight motions. If using whipped cream, add a few small dollops and lightly marble for white swirls like in the photo.
Bake gently. Bake 40–50 minutes until edges are set and the center still has a slight wobble (like set Jell-O). If the top browns quickly, tent lightly with foil for the last 10 minutes.
Cool & chill. Cool in the pan on a rack 1 hour, then refrigerate at least 4 hours (preferably overnight) until fully set.
Finish. Spoon the reserved cherry filling in clusters across the chilled cheesecake for extra gloss and whole cherries. Lift out using the parchment and cut into bars with a hot, wiped knife.
Clean slices tip: Dip a sharp knife in hot water and wipe between cuts. For extra neat edges, freeze the pan 20 minutes before cutting.
Troubleshooting & Consistency Tips
Lumpy batter? Start with room-temperature cream cheese and eggs; beat cream cheese and sugar until perfectly smooth before adding eggs.
Cracks on top? Avoid overbaking; pull when the center jiggles slightly. Cooling gradually prevents sudden temperature shock.
Loose slices? Be sure to chill fully (4–6 hours). Cornstarch adds stability—don’t skip it for bar-style cheesecake.
Soggy crust? Bake the crust first and press it compactly. Keep the cherry swirl mostly on top so excess syrup doesn’t pool at the base.
Storage & Make-Ahead
Refrigerate, covered, for up to 5 days. For longer storage, freeze whole (well-wrapped) or as bars for up to 2 months; thaw overnight in the refrigerator. This dessert is ideal for make-ahead—bake the day before serving for the cleanest slices.
Why This Recipe Works
Low, slow bake. At 325°F the filling sets without curdling, giving a plush, creamy texture. Stabilizers. A touch of cornstarch and sour cream keep the bars sliceable but velvety. 9×13 format. A shallow layer reduces crack risk and chills faster—perfect for parties. Controlled swirl. Dolloping then lightly marbling concentrates the cherry flavor without washing out the cheesecake.
Expert Tips & Variations
Swap graham crackers for Biscoff, digestive biscuits, or chocolate wafers for a flavor twist.
Use raspberry or blueberry pie filling for different swirls; add lemon zest to the batter for brightness.
For a lighter topping, whisk 1/2 cup cherry syrup with 1 tsp cornstarch; simmer briefly to thicken and drizzle post-bake.
Serving for events? Cut 20 smaller bars and add a tiny dollop of whipped cream plus one cherry on each piece.
