Prep Time: 20 minutes
Chill Time: 4+ hours
Servings: 16 bars

Ingredients

Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Layer

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream

Blue Layer

• ½ cup cheesecake batter (reserved)
• ½ teaspoon blue raspberry extract
• Blue gel food coloring

Red Topping

• ½ cup strawberry or cherry pie filling
• 1 teaspoon lemon juice
• Red gel food coloring (optional)

Topping

• Red, white & blue sprinkles

Instructions

Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.

In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan and refrigerate while you prepare the filling.

Beat the cream cheese and sugar until smooth. Add the vanilla, then the eggs one at a time, mixing just until combined. Fold in the sour cream until smooth.

Reserve ½ cup of the cheesecake batter in a small bowl. Stir in the blue raspberry extract and a few drops of blue gel food coloring until evenly tinted.

Pour the blue cheesecake batter over the chilled crust and spread into an even layer.

Carefully spoon the remaining plain cheesecake batter over the blue layer and smooth the top.

Bake at 325°F for 30–35 minutes, or until the center is just set. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 30 minutes.

Refrigerate for at least 3 hours, or until completely chilled.

In a small bowl, stir together the strawberry or cherry pie filling with the lemon juice. Add a drop or two of red food coloring if you’d like a brighter red.

Spread the red topping evenly over the chilled cheesecake. Finish with plenty of red, white, and blue sprinkles.

Slice into bars and serve chilled.

Tips

• Chill overnight for the cleanest slices.
• Wipe your knife clean between cuts for bakery-style bars.
• Store covered in the refrigerator for up to 5 days.
• Garnish with mini Bomb Pops before serving for an extra festive touch.

Website: texasgirlcooks.wordpress.com