Marbled Pistachio Cherry Cheesecake Bars

These Marbled Pistachio Cherry Cheesecake Bars are a delightful fusion of creamy cheesecake, nutty pistachio, and sweet-tart cherries. The vibrant green swirls against the creamy white base are as beautiful to look at as they are delicious to eat! Perfect for a special occasion or a luxurious treat, these bars are sure to impress. This recipe balances rich flavors and textures, creating a truly unforgettable dessert experience. Get ready to bake a showstopper!

What You’ll Need

• 200g (7oz) Graham Cracker Crumbs (about 2 cups): These form the sturdy and slightly sweet base of our cheesecake bars. Using finely ground graham crackers ensures a consistent texture.
• 100g (3.5oz) Unsalted Butter, melted (7 Tbsp): Melted butter binds the graham cracker crumbs together, creating a cohesive crust. Unsalted butter allows you to control the overall saltiness of the bars.
• 400g (14oz) Cream Cheese, softened (2 cups): The star of the show! Full-fat cream cheese is essential for a rich and creamy cheesecake texture. Ensure it’s fully softened to avoid lumps.
• 150g (5.3oz) Granulated Sugar (¾ cup): Adds sweetness and helps to create a smooth and stable cheesecake filling.
• 2 Large Eggs (2 pcs): Provide structure and richness to the cheesecake. They also contribute to the creamy texture.
• 1 tsp Alcohol-Free Vanilla Extract (1 tsp): Enhances the overall flavor profile, adding warmth and depth. Alcohol-free ensures it’s suitable for all.
• 2 Tbsp Fresh Lemon Juice (2 Tbsp): Brightens the flavors and adds a subtle tang that balances the sweetness.
• 100g (3.5oz) Ground Pistachios (¾ cup): These add a beautiful green hue and a delightful nutty flavor to the cheesecake filling.
• 100g (3.5oz) Granulated Sugar (for swirl) (½ cup): Used specifically for the pistachio praline swirl, this sugar caramelizes to create a rich, nutty flavor.
• 30g (1oz) Unsalted Butter (for swirl) (2 Tbsp): Adds richness and helps to create a smooth, pourable swirl.
• 50g (1.75oz) Ground Pistachios (for swirl) (½ cup): Intensifies the pistachio flavor in the swirl and adds texture.
• 1 Tbsp Heavy Cream (1 Tbsp): Helps to create a smooth and glossy pistachio praline swirl.
• 250g (9oz) Fresh Cherries, pitted (1 ½ cups): Provide a burst of sweet-tart flavor and a beautiful red color to the topping. Pitting is essential for easy enjoyment!
• 50g (1.75oz) Granulated Sugar (for cherry topping) (¼ cup): Sweetens the cherry topping and helps to create a syrupy consistency.
• 1 Tbsp Fresh Lemon Juice (for cherry topping) (1 Tbsp): Enhances the cherry flavor and adds a touch of brightness.
• 1 tsp Cornstarch mixed with 2 tsp water (slurry): Thickens the cherry topping, creating a glossy and appealing glaze.
• 2 Tbsp Toasted Pistachio Halves, chopped (2 Tbsp): Adds a crunchy texture and a beautiful garnish. Toasting enhances the pistachio flavor.
• 2 Fresh Cherry Halves for garnish (2 pcs): A beautiful finishing touch that adds a pop of color.

Substitutions

Graham Crackers: If you can’t find graham crackers, digestive biscuits or shortbread cookies can be used as a substitute. Adjust the amount of butter slightly if needed to achieve the right consistency.

Detailed Step-by-Step Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 175°C (350°F). This ensures even baking. Line a 23 x 33 cm (9 x 13-inch) baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the finished cheesecake bars out of the pan for clean cutting.
2. Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir thoroughly until the crumbs are evenly moistened. The mixture should resemble wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or your fingers to create a compact, even layer. Bake the crust for 10 minutes. This pre-baking step helps the crust set and prevents it from becoming soggy. Remove from the oven and let it cool completely before adding the filling.
3. Prepare the Pistachio Praline Swirl: While the crust is baking and cooling, make the pistachio praline swirl. In a small, heavy-bottomed saucepan, combine 100g (½ cup) of granulated sugar and cook over medium heat. Do not stir! Allow the sugar to melt and caramelize, swirling the pan gently if needed to ensure even heating. Watch carefully, as it can burn quickly. Once the sugar turns a deep amber color, immediately remove the pan from the heat. Quickly whisk in 30g (2 Tbsp) of butter until melted and combined. Then, stir in 50g (½ cup) of ground pistachios. The mixture will bubble vigorously. Finally, whisk in 1 Tbsp of heavy cream until smooth. Let the praline cool slightly – it will thicken as it cools.
4. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 150g (¾ cup) of granulated sugar together until light and creamy. This is best done with an electric mixer. Ensure there are no lumps of cream cheese remaining. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air and cause the cheesecake to crack. Blend in 1 tsp of vanilla extract and 2 Tbsp of fresh lemon juice. Finally, gently fold in 100g (¾ cup) of ground pistachios.
5. Assemble and Swirl the Cheesecake: Pour half of the cheesecake batter over the cooled graham cracker crust, spreading it evenly. Drizzle half of the pistachio praline swirl over the batter. Then, spread the remaining cheesecake batter over the praline swirl. Drop the remaining praline swirl on top of the second layer of batter. Using a butter knife or skewer, gently swirl the praline through the cheesecake filling to create a marbled effect. Avoid over-swirling, as this can muddy the colors.
6. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 30-35 minutes. The edges should be set, but the center should still have a slight wobble. This wobble indicates that the cheesecake is still moist and will continue to set as it cools. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 30 minutes. This helps prevent cracking.
7. Chill and Cool: Remove the cheesecake from the oven and let it cool completely on a wire rack for about 1 hour. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavors.
8. Prepare the Cherry Topping: While the cheesecake is chilling, make the cherry topping. In a saucepan, combine the pitted cherries, 50g (¼ cup) of granulated sugar, and 1 Tbsp of lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices, about 5 minutes. In a small bowl, whisk together 1 tsp of cornstarch with 2 tsp of water to create a slurry. Stir the cornstarch slurry into the cherry mixture and cook for another 2 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat and let cool completely.
9. Finish and Garnish: Once the cheesecake is firm, spread the cooled cherry compote evenly over the surface. Garnish with toasted pistachio halves and fresh cherry halves. Use a sharp knife dipped in hot water and wiped clean between cuts to slice the cheesecake into bars.

The Science Behind the Marble Effect

The beautiful marbled effect in these cheesecake bars isn’t just for show! It’s a result of carefully layering different densities of batter. The pistachio praline swirl, being slightly denser due to the caramelized sugar and nuts, naturally creates ribbons when swirled through the lighter cheesecake filling. This technique relies on the principle that heavier substances tend to sink or stay distinct when mixed with lighter ones, creating a visually appealing and texturally interesting pattern. The cooling process also helps to set these layers, preserving the marble design.

Tips for a Perfectly Clean Cut

Achieving clean cuts on cheesecake bars can be tricky. The key is to use a sharp knife and heat. Before slicing, dip a long, thin knife into hot water, wipe it dry, and then slice through the cheesecake. Repeat this process with each cut. The heat helps the knife glide through the creamy filling without dragging or compressing it, resulting in neat, professional-looking bars. Don’t skip wiping the knife dry – excess water will ruin the clean cut!

Choosing the Right Cherries

For the best flavor and texture in the cherry topping, use fresh, ripe cherries. If fresh cherries are not in season, you can use frozen cherries, but be sure to thaw them completely and drain off any excess liquid before using. The quality of the cherries will significantly impact the overall taste of the bars, so choose wisely! Bing cherries are a particularly good choice for their rich, sweet flavor.

Storing Your Marbled Masterpiece

These Marbled Pistachio Cherry Cheesecake Bars are best enjoyed chilled. Store them in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. Wrap the bars tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Can I use a different type of nut?

Yes, you can substitute almonds or walnuts for the pistachios, but the flavor profile will be different. Pistachios offer a unique, slightly sweet and earthy flavor that complements the cherries beautifully.

Can I make this cheesecake without a graham cracker crust?

While a graham cracker crust is traditional, you could use a shortbread crust or even skip the crust altogether for a more intense cheesecake experience.

How can I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath (placing the pan in a larger pan filled with hot water) can help prevent cracking. Also, avoid overmixing the batter and allow the cheesecake to cool slowly in the oven.

Pin it for Later!

Enjoy these delightful Marbled Pistachio Cherry Cheesecake Bars! They’re perfect for a special occasion or a sweet treat any time. Don’t forget to save this recipe to your Pinterest board for easy access later! [Pinterest Save Button/Link]

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