Prepare to embark on a culinary journey that will transform your dessert game forever! These Damson Plum Cheesecake Bars are not just another ordinary treat - they're a symphony of creamy, tangy, and sweet flavors that will make your taste buds dance with excitement. Imagine a buttery graham cracker crust topped with velvety cream cheese and bursting with the rich, wine-like sweetness of damson plums. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups damson plums, pitted and chopped
- 1/4 cup sugar (for plums)
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a measuring cup to create a compact, smooth crust.
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, combine chopped damson plums, 1/4 cup sugar, and lemon juice. Gently stir to macerate the plums and allow them to release their juices.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Distribute the macerated damson plums over the cream cheese layer, gently pressing some pieces slightly into the filling.
- Bake in the preheated oven for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the cheesecake bars for at least 2 hours or overnight to allow them to set fully.
- Using the overhanging parchment paper, lift the cheesecake out of the pan and cut into 16 even bars.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother, lump-free filling.
- Don't Overmix: When combining cream cheese and eggs, mix just until incorporated to prevent a dense, tough texture.
- Plum Preparation: Choose ripe, deep purple damson plums for the most intense flavor. If they're too tart, adjust the sugar slightly.
- Crust Technique: Press the graham cracker crust firmly and evenly using the back of a measuring cup for a uniform base.
- Baking Precision: Watch the cheesecake carefully - it should be slightly jiggly in the center when you remove it from the oven.
- Cooling is Key: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to achieve the perfect set.
- Clean Cutting: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, neat bars.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
