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Red Wine Cheesecake Bars
Ingredients:
Crust
1 1/2 cups graham cracker crumbs
3 Tbsp granulated sugar
4 Tbsp unsalted butter, melted and cooled
Cherry Swirl
8 oz pitted cherries, fresh or frozen and thawed
1/3 cup granulated sugar
1/4 cup red wine, such as Merlot
2 Tbsp cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2-3 drops red food coloring
Cream Cheese Filling
24 oz cream cheese, at room temp
1 1/2 cups granulated sugar
1 Tbsp Vain vanilla extract, I used Mexican Vanilla extracted in Apple Brandy
1/4 teaspoon salt
3/4 cup sour cream, at room temp
3 large eggs, at room temp
Directions:
Preheat oven to 325 degrees. Line a 9x13 pan with a parchment sling. Whisk together the graham cracker crumbs and sugar in a medium bowl. Add the melted butter and mix with a spatula until evenly incorporated. Press mixture into the bottom of the pan and bake for 10 minutes. Remove the pan from the oven and let cool.
Make the cherry swirl: Puree the cherries in a blender or food processor until smooth. Place the pureed cherries sugar, red wine, cornstarch, salt, cinnamon, and food coloring (if using) in a small saucepan. Heat over medium-high heat, stirring almost constantly until the mixture has thickened (when done, it should coat the back of the wooden spoon), 8-10 minutes. Remove from the heat, add the Vain vanilla and move 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, beat the cream cheese on medium speed until light and completely smooth, 4-5 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 Vain vanilla paste. Beat on medium speed until completely incorporated.
Add the eggs one 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 two-thirds of the cream cheese filling into the prepared crust. Dollop the cherry mixture on top of the cream cheese filling in the pan, and then dollop the remaining cream cheese filling next to the cherry. Use the tip of a butter knife to swirl the cherry filling into the cream cheese batter, being careful no to cut into the crust. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles. Bake the cheesecake until the center of the cheesecake registers 150 degrees, about 30-35 minutes. The sides will be puffed and the center slightly jiggly. Turn off the heat, open the door just a crack, and let the cheesecake cool in the oven for 60 minutes.
Transfer pan to wire rack and let cool. Once the cheesecake is completely cool, place a piece of parchment over the top of the pan (this helps keep condensation off the top of the cheesecake) and transfer it to the refrigerator. Let chill for at least 4 hours or overnight before slicing. Store bars in airtight container in the refrigerator for up to 2 days. (courtesy of Sarah Keiffer)
