Sugar Plum Cheesecake Bars
- Jordan Warren
- Nov 29, 2024
- 3 min read
Visions of sugar plums!
The holiday season is here, and nothing says festive quite like a dessert that brings a touch of whimsy and sweetness to your table. These Sugar Plum Cheesecake Bars are not just delicious, they're inspired by my husband's newfound obsession with all things sugar plum. I couldn't resist turning that into a creamy, swirled treat that is perfect for holiday gatherings or cozy nights at home when you want something sweet.
I like this recipe because it's super easy to make, with simple ingredients and straightforward steps to make it a no-fuss dessert. There are a few things you need to know though, especially if you are new to baked cheesecakes or cheesecake-like desserts. Here are my best tips for a seamless process in recreating these bars and future ones:
Why sugar plum?
The sugar plum jam in this recipe adds a holiday touch that's both nostalgic and unique. It adds a beautiful, bright swirl as an aesthetically pleasing element.
How to make the perfect cheesecake bars:
Avoid overmixing: Overmixing incorporates too much air, which can cause cracks or an uneven texture. Mix just until the ingredients are evenly combined.
Bake at the right temperature: Baking at 325 degrees F ensures even cooking without overbaking. Avoid higher temperatures which can dry out the cheesecake.
Don't overbake: The center should still jiggle slightly when you take it out of the oven. It will set fully as it cools. I know it will be tempting to keep baking, but I promise you it will set with a creamy texture as it chills. Overbaking causes the cheesecake to lose its texture and makes a dry cheesecake filling.
Use room-temperature ingredients: This helps the filling blend smoothly and prevents lumps.
Don't skip the jiggle test: The cheesecake should be slightly jiggly in the center when removed from the oven. The edges should be lightly browned. The center should jiggle when you touch it but no stick to your finger. This is how you know it is finished cooking.
Chill completely: Patience is key! Letting the bars chill ensures clean slices and the best texture.
Sugar Plum Cheesecake Bars Recipe
Yield: 12 bars
Serving size: 1 bar
Ingredients:
For the crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
8 tbsp unsalted butter
1/2 tsp salt
For the cheesecake filling:
3 (8 oz) blocks cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 & 1/2 tsp vanilla extract
1 tsp vanilla bean paste (optional but adds extra flavor)
1/3 cup sour cream
For the swirl:
1/2 cup sugar plum jam (I use Stonewall Kitchen; can be bought online)
1 & 1/2 tbsp water
Directions:
Preheat your oven to 325 degrees F. Line a 9x9 square pan with parchment paper, leaving overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared pan Bake for 8-10 minutes. Let cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, vanilla bean paste (if using), and sour cream until fully combined.
In a small bowl, mix together the sugar plum jam with water to loosen it slightly. This makes it easier to swirl.
Pour the cheesecake filling over the crust, spreading evenly. Dollop small spoonfuls of the sugar plum jam over the filling. Use a knife (I prefer this method over the toothpick method for more even swirls) to gently swirl the jam into the cheesecake mixture.
Bake for 35-40 minutes, or until the center is set but slightly jiggly. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours.
After it is set, lift the cheesecake out of the pan using the parchment paper overhang. Slice into bars.
How to store:
Store bars in the fridge in an air-tight container for up to 5 days.
Nutrition Information:
Calories: 230
Fat: 15g
Carbs: 20g
Protein: 3g
Weight Watchers Points:
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